PCG Foods: Brown Butter Sweet Potatoes

This delicious and versatile side dish can be made in an Instant Pot cooker, making it all the more convenient as well.*


  • 3 sweet potatoes, medium to large
  • 1 cup water
  • 5 tbsp salted butter
  • ⅓ cup half-&-half**
  • 3 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg


  • Wash, peel and slice the sweet potatoes into equal widths. Place inside the steamer basket in an Instant Pot. Pour water into pot and close the lid.***
  • Turn pressure valve to seal and pressure cook on high for 10 minutes.
  • Meanwhile, using a small saucepan, melt the butter over medium-low heat. Once melted, stir with spatula or whisk every few seconds to start browning. Watch carefully to avoid burning the butter. When butter is browned, it will give off a nutty, caramel-like fragrance.
  • At this point, turn off the heat and stir in the syrup until well combined. Stir in half-&-half, vanilla, cinnamon and nutmeg, and mix to thoroughly combine.
  • When sweet potatoes are ready, allow the pot to naturally release pressure for 10 minutes, then quickly release the remaining pressure.
  • Carefully remove the lid and drain the water, returning sweet potatoes to pot. Pour in brown butter mixture and mash all ingredients with a masher, or blend with a hand mixer for smoother consistency.
  • Serve warm and enjoy!

*Time (25 minutes), servings (6)

**Half cream and half milk

***Alternately, steam on stovetop by placing potatoes in a pot fixed with steamer basket and two cups of water.

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