A simple, do-ahead side dish featuring the humble sweet potato - and plenty of butter. Adapted from the Vegetarian Kitchen Table Cookbook
Course Side Dishes
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 4people
Calories 459kcal
Author Aimee
Ingredients
2 1/2lbssweet potatoesabout 3 large
2Tablespoonsolive oil
Salt and freshly ground black pepper
3clovesgarlic
6Tablespoonsbutter
Instructions
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).