Sweet Potatoes with Orange, Brown Butter and Pecans
These mashed sweet potatoes are a delicious and crowd-pleasing fall side dish. They're silky smooth, flavored with orange and nutty brown butter, then topped with crunchy pecans. It's an easy recipe to make ahead and is perfect for Thanksgiving and holiday entertaining!
This post may contain affiliate links.
This simple, flavorful side is a great alternative to the usual Thanksgiving sweet potato recipes. Since it doesn't require any baking, it frees up valuable oven space which can be especially important when cooking a big meal!
This recipe has all the usual flavors of sweet potato casserole, a classic holiday side dish, but it's a bit easier to make.
Sweet potatoes or yams get brightened up with both orange juice and zest, along with my favorite secret ingredient: brown butter. There's no better way to add depth and complexity. Why add butter when you can add brown butter? It's one simple step that really makes such a difference!
I love to top the finished dish with some toasted pecans for crunch. You could also use pumpkin seeds, hazelnuts, almonds, or leave the topping off altogether. It's ideal with Thanksgiving dinner, but also works well with roasted chicken, meats, seafood or any other cozy fall meal.
How to Brown Butter
Brown butter (also known as beurre noisette) is simply regular butter that's been cooked until the milk solids turn golden brown and develop a rich, nutty flavor.
To make it, melt butter in a light-colored saucepan over medium heat. The light color will help you see the color change.
Once it melts, it will begin to foam. Stir frequently and watch closely as the color shifts from yellow to amber and small brown bits form on the bottom. When it smells toasty and nutty, remove from the heat immediately to prevent burning.
Those browned bits are the secret ingredient that give this sweet potato recipe its deep, complex flavor!
Want more great Thanksgiving sides? Try a silky Parsnip and Celery Root Puree, a rich Potato Gratin, or my creamy Skillet Mac and Cheese.
Why This Recipe Works
- A special seasonal side for the holidays.
- Comes together quickly with a few simple ingredients.
- Can be made ahead and reheated right before dinner.
Ingredient Notes
Sweet potatoes - Use orange sweet potatoes or yams for the best color. This recipe also works well with winter squash for a striking presentation.
Oranges - Fresh oranges are needed for both the zest and juice. Freshly squeezed orange juice will add the best flavor and brightness, rather than store-bought.
Dark brown sugar - I like the deep molasses flavor from dark brown sugar, but light brown works too.
Butter - Unsalted butter is browned until golden to add a nutty, caramel flavor to make the mash extra silky.
Pecans - Toasted pecans add crunch and richness. Make sure they're fresh and not stale.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Colander
- Medium saucepan
- Immersion blender or hand mixer
- Large mixing bowl
- Potato masher
- Wooden spoon
- Casserole dish or serving bowl
Step by Step Instructions
- Add the cubed sweet potatoes to a large pot and cover with cold water. Cover and bring up to a boil, then simmer until tender, about 15 minutes.
Pro Tip: Allow sweet potatoes to steam in the colander after draining to remove excess moisture.
- Drain, then transfer to a large bowl along with the salt, brown sugar, orange zest and orange juice.
- Melt the butter in a small pan over medium heat and cook for a few minutes until it foams up, then starts to turn golden brown and smell nutty.
- Add the browned melted butter to the sweet potatoes, being sure to scrape in all the browned bits. Use an immersion blender to puree the mixture until totally smooth. Alternatively, you can puree in a food processor or use a potato masher for a slightly chunkier result. Taste and add more salt as needed.
- Transfer the sweet potato mixture to a casserole dish or heat-proof bowl and smooth out the top.
- Sprinkle with toasted chopped pecans. Serve hot.
Tips for Success
- Make sure your pecans are toasted to bring out their flavor. You can toast them in a pan with more brown butter and spoon that over top for an even more indulgent dish.
- It's important to let the sweet potatoes steam in the colander after draining to remove excess moisture or else the dish can become watery.
- This can be made up to 3 days ahead. Cover with plastic wrap and foil and reheat in a 350°F oven for about 20 minutes, or until hot throughout. Sprinkle pecans on top right before serving.
Variations
- Add spices like cinnamon, cardamom, nutmeg or ginger for a warm holiday flavor.
- Mix in a pinch of cumin, coriander, or turmeric for a more savory twist.
- Add a handful of mini marshmallows on top for a nostalgic sweet potato casserole recipe. Toast them with a blow torch for a show-stopping effect!
- Try a different root vegetable like purple sweet potatoes, or use pumpkin or winter squash instead.
- Replace pecans with roasted walnuts, hazelnuts or even pepita seeds.
- Swap out the brown sugar for maple syrup to give it a more unique flavor.
Serving Suggestions
Serve this creamy sweet potato dish as part of your Thanksgiving menu next to a juicy Roasted Turkey or Whole Roasted Chicken, these rich Red Wine Braised Short Ribs or tender Roasted Beef Tenderloin.
It's the perfect addition to any holiday menu and looks absolutely stunning on a Thanksgiving table!
How to Store and Reheat
Transfer leftovers to an airtight container once cooled to room temperature. Store in the refrigerator for up to 4 days. Reheat gently in a 350°F oven, covered with foil, until hot. You can also warm individual portions in the microwave and stir until creamy.
FAQs
Yes, but true yams are starchier and less sweet, so the flavor will differ slightly.
Yes, but reduce the added salt slightly since salted butter already contains sodium.
Absolutely. For a nostalgic Thanksgiving dinner touch, add fluff or a marshmallow topping and broil until golden brown.
Yes. Place leftover sweet potato casserole in an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Mashed Sweet Potatoes with Orange
Ingredients
- 3 lbs sweet potatoes or yams peeled and cubed
- 2 teaspoons Kosher salt plus more to taste
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon orange zest
- ⅓ cup freshly squeezed orange juice from 1-2 oranges depending on size
- 8 tablespoons butter 1 stick
- ⅓ cup pecans toasted and chopped
Instructions
- Add the cubed sweet potatoes to a large pot and cover with cold water. Cover and bring up to a boil, then simmer until tender, about 15 minutes.
- Drain and let the sweet potatoes steam in the colander to remove excess moisture.
- Transfer to a large bowl along with the salt, brown sugar, cinnamon, orange zest and orange juice.
- Melt the butter in a small pan over medium heat and cook for a few minutes until it foams up, then starts to turn brown and smell nutty.
- Add the browned butter to the sweet potatoes, being sure to scrape in all of the browned bits.
- Use an immersion blender to puree the mixture until totally smooth. Alternatively, you can puree in a food processor or use a potato masher for a slightly chunkier result. Taste and add more salt as needed.
- Transfer to a casserole dish or heat-proof bowl and smooth out the top.
- Sprinkle with toasted chopped pecans. Serve hot.
Notes
- Make sure your pecans are toasted to bring out their flavor. You can toast them in a pan with more brown butter and spoon that over top for an even more indulgent dish.
- It's important to let the sweet potatoes steam in the colander after draining to remove excess moisture or else the dish can become watery.
- This can be made up to 3 days ahead. Cover with plastic wrap and foil and reheat in a 350°F oven for about 20 minutes, or until hot throughout. Sprinkle pecans on top right before serving.
