When they say butter makes better, they must be referring to browned butter, that fragrant beurre noisette that truly does enhance everything it comes in contact with, from chocolate chunk cookies to your breakfast of steel-cut oats.
Brown butter is typically paired with baked goods, but it also elevates savory foods like fish, pastas and vegetables. Case in point: today’s simple side dish of roasted, whipped sweet potatoes with browned butter.
I made this heavenly sweet potato puree for a recent Sunday dinner and Danny declared it to have outshone the main dish. I have to admit, the side won me over with it velvety texture and brown-butter enhanced nuttiness.
The puree was the perfect do-ahead side dish; I prepared it on Saturday, covered it with plastic wrap and stored it for 24 hours in the refrigerator. One hour before dinner, I heated it in a 325F oven until the sides were bubbling slightly.
Roasting whole sweet potatoes is a cinch. Just rub them with a bit of oil, wrap in aluminum foil and pop them in the oven. Enjoy yourself on Pinterest for a few hours, and when you come back the soft orange flesh will easily slip from its skins.
|Mashed Sweet Potatoes with Browned Butter||
- 2 1/2 lbs sweet potatoes (about 3 large)
- 2 Tablespoons olive oil
- Salt and freshly ground black pepper
- 3 cloves garlic
- 6 Tablespoons butter
- Preheat oven to 325F and prepare a baking sheet lined with foil.
- Place sweet potatoes in center of prepared baking sheet, drizzle with olive oil and season with salt and pepper to taste. Place garlic between potatoes. Fold up foil to enclose potatoes and seal edges.
- Bake in preheated oven until potatoes are tender, about 2 hours.
- Meanwhile, to make browned butter, in a small saucepan, cook butter over medium heat until a hazelnut-brown color, reducing heat as necessary to prevent burning. Remove from heat and keep warm.
- Peel skins from potatoes and place flesh in a large bowl. Using a potato masher, mash potatoes, gradually adding browned butter. Alternately, wiz potatoes in a food processor until a smooth puree (this is what I did).
- Season with salt and pepper to taste. Serve hot.
Do you have a favorite side dish for these frozen winter months?