Mashed Sweet Potatoes Brulee combines velvety mashed sweet potatoes with warming spices and a crisp, caramelized brown sugar topping. Lightly seasoned with cinnamon and nutmeg, this classic holiday side is easy to prepare ahead of time and finishes under the broiler for a beautiful glossy crust. It’s a comforting, crowd-pleasing dish that fits perfectly on Thanksgiving or any festive dinner table.
Mashed Sweet Potatoes Brulee
This recipe is especially convenient when you need to streamline holiday cooking. You can prepare the mashed sweet potatoes a day in advance, refrigerate them, then reheat and add the brown sugar topping just before broiling. Serve this alongside roasted turkey, a savory stuffing and a bright cranberry sauce for a well-rounded holiday plate. The smooth texture of the potatoes and the crackling brown sugar topping make this a special but simple side dish.
If you’re experimenting with Thanksgiving recipes, this mashed sweet potato brulee is a great one to try. Many people who didn’t usually enjoy sweet potatoes find that the smooth mash combined with warm spices and the caramelized top wins them over. It’s a versatile dish—enjoy it plain, or garnish with chopped pecans, a few toasted marshmallows for a sweeter presentation, or a sprinkle of flaky sea salt to highlight the caramelized sugar.
Variations and Tips
- To make this dairy-free, substitute the butter with vegan butter or coconut oil and use your preferred plant-based milk instead of dairy milk.
- If your baking dish isn’t broiler-safe, use a kitchen torch to caramelize the brown sugar topping instead of placing it under the broiler.
- For extra texture, stir in 1/2 to 3/4 cup chopped toasted pecans before spreading the mash in the baking dish or sprinkle them on top after broiling.
Make Ahead and Serving Suggestions
Prepare the mashed sweet potatoes up to one day ahead. Refrigerate in an airtight container, then transfer to the baking dish and reheat in the oven covered until warmed through. Add the brown sugar just before broiling so the topping is crisp and fresh. Once the sugar has been caramelized, serve immediately—the topping will harden as it cools and is best enjoyed shortly after broiling.
More Thanksgiving Side Dish Ideas
- Easy Cranberry Pear Sauce
- Chicken Sausage and Herb Stuffing
- Maple Glazed Butternut and Brussels Sprouts
- Instant Pot Mashed Potatoes
- Spinach Gratin
Mashed Sweet Potatoes Brulee — Recipe
Summary: Smooth mashed sweet potatoes flavored with cinnamon and nutmeg, finished with a caramelized brown sugar crust. A classic holiday side that’s simple to prepare and easy to make ahead.
Yield: 14 servings (about 1/2 cup per serving)
Prep time: 5 mins • Cook time: 40 mins • Total: 45 mins
Ingredients
- 5 1/2 lbs sweet potatoes, peeled and boiled until soft (about 6 cups cooked)
- 3/4 cup 1% milk (or plant-based milk for dairy-free)
- 3 tbsp whipped butter, softened (or vegan butter)
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup unpacked light brown sugar (for topping)
Instructions
- When the sweet potatoes are cooked and soft, combine them in a large bowl with the milk, butter, salt, cinnamon and nutmeg. Mash or puree until smooth and creamy.
- Spoon the mashed sweet potatoes into a 9 x 9-inch or 11 x 7-inch baking dish and smooth the surface.
- Cover and bake at 350°F until heated through, about 20 minutes. If baking from refrigerated, add additional time until the center is hot.
- Preheat the broiler. Evenly sprinkle 1/2 cup light brown sugar over the top of the mash.
- Broil about 6 inches from the flame until the sugar melts and caramelizes, watching carefully to avoid burning—approximately 2 to 3 minutes.
- Let stand about 5 minutes for the caramelized sugar to harden slightly, then serve immediately.
Notes
Adapted from Cooking Light. If preferred, use a kitchen torch to caramelize the sugar if a broiler is not available or if you prefer more control over the topping. For added texture, mix in or top with toasted pecans.
Nutrition (per 1/2 cup serving)
Calories: 100 kcal • Carbohydrates: 21.5 g • Protein: 1.5 g • Fat: 2 g • Fiber: 1.5 g • Sugar: 8 g • Sodium: 72 mg • Cholesterol: 5 mg • Saturated Fat: 1 g
Last step: If you make this recipe, consider leaving a rating and a comment to share how it turned out for you — feedback helps others and supports continued recipe development.
Photo credit: Erin Alvarez