Brown Butter Sweet Potato Puree

Directions

1. 1

   Preheat the oven to 425°F.

2. 2

   Line a baking sheet with foil and parchment paper on top. Add the sweet potatoes and poke the sweet potatoes all over with a fork (this is so they don’t explode in the oven because of the steam). Bake in the oven for 45 to 60 minutes, until the sweet potatoes are cooked through and fork tender. Remove from the oven.

3. 3

   While the potatoes are in the oven make the brown butter. Place the pieces of butter in the saucepan or skillet over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon to ensure even melting and prevent the butter from sticking to the bottom of the pan.

4. 4

   As the butter melts, it will start to foam, and you’ll hear a sizzling sound. This is the water content in the butter evaporating. Continue stirring the butter as it goes through several stages. The foam will subside, and you’ll start to see milk solids separating from the fat. The milk solids will sink to the bottom, and they will begin to brown.

5. 5

   Once you reach the desired color and aroma, immediately remove the browned butter from the heat source. The residual heat in the pan will continue to cook the butter, so it’s crucial to take it off the stove at the right moment. Transfer to a heat proof bowl.

6. 6

   Slice the potatoes open with a knife and remove the skin. Remove the flesh from the skin and place in a food processor or high powered blender.

7. 7

   Blend the potatoes. As you are blending add the brown butter and salt. Blend until smooth, add more butter if needed. Serve immediately. Enjoy!