Countdown to Thanksgiving, T-Minus 7 Days: Sweet Potato Purée with Brown Butter

I’ve already made this beautiful bright orange purée three times this fall. (It also happens to be fantastic with pork.) I honestly think it should be on everyone’s must-make Thanksgiving side list because it’s so easy and seriously delicious.  It takes very little time. Just think about all of the things you can be peeling, stirring and chopping while those sweet potatoes roast!



Sweet Potato Purée with Brown Butter

Serves 8

  • 6 large red-skinned sweet potatoes (also known as yams)
  • 6 tablespoons unsalted butter (3/4 stick)
  • salt, to taste

Preheat oven to 400°F. Roast yams for one hour. When yams are tender, remove from oven and let cool slightly.

While yams are cooling, make brown butter. Place butter in a skillet over medium heat and cook until butter turns light brown, approximately 4 minutes.

When yams are cool enough to handle, remove the skins and place in food processor. It should be easy to peel the skin off, as it will be loose from roasting.  Another technique is to cut the yams lengthwise and scoop the yam flesh out and into the processor.  Add the brown butter and purée until very smooth. Season to taste with salt.



Filed under Fall, Gluten-free, Heather Platt, Side, Thanksgiving, Uncategorized

3 responses to “Countdown to Thanksgiving, T-Minus 7 Days: Sweet Potato Purée with Brown Butter

  1. Pingback: Eat, Drink, and Be Thankful: Thanksgiving Menu 2011 | Three More Big Bites

  2. HP

    I’m so happy to hear that this recipe was well-received at your Thanksgiving table! It’s really one of those special recipes that is secretly easy but impressively delicious. Happy Holidays!


  3. This recipe was a hit at our Thanksgiving dinner table! So simple, we didn’t expect much, but everyone was blown away by the richness of this dish – so happy we found this recipe as an alternative to normal yams : ) Thanks 3morebigbites!


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