Creamy Buttery Sweet Potatoes (Print Version)
# Ingredients:
01 -
About 2 tablespoons maple syrup or brown sugar, optional.
02 -
Pinch of salt and black pepper.
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Roughly 4 pounds sweet potatoes, washed clean.
04 -
1/4 cup of unsalted butter, sliced into tablespoons.
05 -
3/4 to 1 cup of warm heavy cream.
# Instructions:
01 -
Turn the oven on to 400°F. Put the cleaned sweet potatoes on a baking sheet lined with foil and poke them all over with a fork.
02 -
Let the potatoes bake until they're tender, flipping them halfway through. Depending on their size, this can take anywhere between 30 to 60 minutes.
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As potatoes are nearly done, melt butter in a skillet over medium heat. Stir and cook it until you see golden bits and pick up a nutty smell.
04 -
Pour the browned butter into a small bowl, leaving any darkened bits behind in the pan.
05 -
Scoop the sweet potato insides out into a food processor, tossing the skins. Blend for about 10 seconds to start smoothing it out.
06 -
Mix in the brown butter, 3/4 cup of warm cream, and a bit of sweetener if you’d like. Blend for another 5-10 seconds until it’s very creamy. Add more cream as needed.
07 -
Taste and add some salt and pepper. Serve it warm and enjoy.
# Notes:
01 -
Add extra browned butter on top when serving for extra flavor.
02 -
Taste your potatoes first to see if they need any sweetener.
03 -
Keep an eye on the butter – it can burn quickly!
04 -
This dish can be prepped ahead of time and warmed up later.