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
- 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.