Mashed Sweet Potato Brulée
Sweet potatoes are an absolute staple at most Thanksgiving tables, but some of the traditional sweet potato dishes just don’t do it for me. Especially that one with the canned yams and marshmallows? Blech. Can’t stomach it. I do like mashed sweet potatoes, but when you have traditional white mashed potatoes, sometimes you want to change things up a little bit. This recipe is a perfect hybrid of a classic dish with a bit of an easy, upbeat twist. Mashed sweet potatoes are spread in a gratin dish, topped with chopped walnuts and baked, and then sprinkled with brown sugar and placed under the broiler quickly to get a sweet, crackly crust reminiscent of some of the best crème brulée.
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This is a great side dish for Thanksgiving, especially because you can make the potatoes ahead of time (even the day before), then just give them a quick zap in the microwave to heat them up, mash them with the butter, season and then throw into the oven. The bake time is super short, so you could pop it in the oven as soon as the turkey comes out and you’re carving.
I can’t believe that Thanksgiving is less than a week away! On Monday and Tuesday you’ll find recipes for some great (and different!) rolls and a traditional stuffing. Then make sure you check back next Friday for a great recipe to use up a lot of your leftovers!
One year ago: Thick and Hearty Chili
Mashed Sweet Potato Brulée
Ingredients
- 4 tablespoons butter
- 1½ to 2 pounds (680 to 907 g) sweet potatoes, peeled and cooked in any manner
- Salt and freshly ground black pepper
- Dash of nutmeg
- ½ cup (58.5 g) chopped walnuts
- ¾ cup (165 g) light brown sugar
Instructions
- 1. Heat the oven to 400 degrees F. Grease a gratin dish (or shallow baking dish) with some of the butter.
- 2. Heat the potatoes if necessary and mash them with the butter, a sprinkle of salt and pepper, and a dash of nutmeg. Put the sweet potatoes in the gratin dish, and smooth the top.
- 3. Sprinkle the top with the chopped walnuts. Bake until the dish is hot and golden on top, 15 to 20 minutes.
- 4. Remove the dish from the oven. Sprinkle the top evenly with the brown sugar. Turn on the broiler and adjust the rack to about 4 inches from the heat source. Broil, watching carefully and turning the dish as necessary. When the sugar bubbles and browns, it's ready. Let it sit for a few minutes before serving.
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I have made this for Easter, Thanksgiving, Christmas and New Years for the past2 years. It is easy to make and super yummy!!
I would like to make this as part of my Holiday meal, but one of my house can’t have dairy. Would it be ok to make this without the butter?
a lovely recipe! I love sweet potato, but also run away from anything that includes marshmallows, no way! So, thank you for this, I’ve had one like it, as a guest, but never made it, so nice to see the recipe!
Have you ever encountered a glass oven dish that cracks under the broiler. For those using Pyrex covers or dishes the risk of breaking could be a problem. I try not to even put the dish into the oven until the preheat is completed. Corningwear apparently does not have this problem.
Hi Maureen, Yes, I’ve had Pyrex shatter in the oven – I am EXTREMELY careful with it now and very cognizant of temperature differences.