Every year as far as back as I can remember my mom makes her famous sweet potato casserole complete with browned mini-marshmallows on top, and I love it and highly recommend it, but if you’re looking for something a little less sugary and over the top, I really think you oughta give this Sweet Potato-Apple Mash a try. It’s creamy and luxurious and gets its sweetness from the addition of an apple to the naturally sweet sweet potatoes, not from a whole lot of added sugar.

And that sweetness is balanced out by the addition of a shallot and garlic cloves cooked in brown butter and we all know the magic powers of brown butter, right?!!

Plus it comes together easily with minimal effort and can be made ahead for easy party prep.

And, though I haven’t tried it yet, I just know this would be amazing layered on sandwiches made with all the turkey day leftovers.

So make this easy and delicious side and keep your fingers crossed for leftovers!!

Sweet Potato-Apple Mash

Makes at least 6 servings

Prep Time: About 30 minutes

Ingredients

• 3 pounds sweet potatoes, peeled and cut into small chunks

• Kosher salt

• 2 tablespoons unsalted butter

• 1 shallot, chopped finely

• 2 garlic cloves, minced

• 1 apple (I used Gala), peeled, cored and finely chopped

• ¼ cup mayonnaise

• ½ cup half and half

• Black pepper

• Fresh parsley, chopped for garnish (optional)

The Recipe

1. Place the sweet potatoes in a large pot and cover with water. Salt the water with a pinch or two of kosher salt and bring to a boil over high heat. Boil until potatoes are tender, about 15 minutes. Drain well, return to the pot and then mash with a potato masher until smooth.

2. While the potatoes are boiling, melt the butter in a medium skillet over medium heat until it foams and begins to turn golden brown, where you can see the solids on the bottom of the skillet (you are making brown butter.) Add the shallot and cook for a few minutes, until softened but not browned. Stir in the garlic for about 30 seconds and then add the apple, stirring often, until the apples are tender and just beginning to brown, about 5 minutes.

3. Add the apple mixture to the mashed sweet potatoes in the pot, as well as the mayonnaise and half and half. Stir well to combine and season to taste with salt and pepper. Serve immediately, garnishing with the parsley.

4. You can definitely make this a day ahead. Bring to room temperature and cover and chill then reheat over a low flame before serving.

Enjoy!

Note: Recipe adapted from The Full Plate by Ayessha Curry. I tinkered with proportions and ingredients—make this your own.