Mashed Sweet Potatoes with Brown Butter


  • 4 sweet potatoes, peeled, diced
  • ¾ cup water, warmed
  • 3 oz butter
  • Fresh thyme, sprig
  • Fresh rosemary, sprig
  • 2 cloves garlic, finely chopped
  • 1 tsp paprika
  • ½ tsp nutmeg
  • 1 tsp ground cinnamon
  • ¾ cup heavy whipping cream
  • ½ cup walnuts, chopped
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • Salt & pepper, as needed
  • ⅔ cup goat cheese
  • Peel and dice the sweet potatoes.
  • Add hot water and a bit of salt and mix. Then put the rack in the Instant Pot® bowl and add the diced sweet potatoes.
  • Put the Instant Pot® lid on and lock, making sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 8 Minutes. Once the time is up, turn the handle to release pressure until all the steam is released.
  • Remove and drain the sweet potatoes, and in a processor, masher or mixer, process until you get a purée consistency. Set aside.
  • Drain the water from the Instant Pot® and select Saute and set the time to 7 Minutes.
  • Add the butter, melt and when it bubbles, stir constantly until the butter turns a little golden.
  • Add the rosemary, thyme, and garlic. Let the garlic brown a little.
  • Remove the sprigs of thyme and rosemary, add the mashed sweet potatoes, and mix well.
  • Add the cream and half of the goat cheese. Mix until the ingredients are incorporated and the goat cheese dissolves.
  • Season with paprika and nutmeg, and salt and pepper to taste.
  • Preheat the oven to 395ºF (200ºC). Transfer the purée to a mold or Pyrex dish.
  • In a bowl or cup, add the chopped walnuts, honey, salt, and olive oil.
  • Place the walnut topping on top of the purée and add the rest of the crumbled goat cheese on top.
  • Bake for approximately 7 Minutes. Be careful not to burn the walnuts.
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