Brown Butter Sweet Potatoes with Orange and Pecans
6 persons
30 min
Ingredients
- 3 lbs Sweet Potatoes or Yams, peeled and cubed
- 1½ tsp Salt
- ½ cup Dark Brown Sugar
- 0 Zest from 1 Orange
- ⅓ cup Freshly Squeezed Orange Juice
-
6 tbsp
Salted Imported Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- ⅓ cup Toasted and Chopped Pecans
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Instructions
- Add the cubed sweet potatoes to a large pot and cover with cold water. Cover and bring up to a boil, then simmer until tender, about 15 minutes. Drain, then add to a large bowl along with the salt, brown sugar, orange zest and orange juice.
- Melt the butter in a small pot on the stove top, then continue cooking for a few minutes until it turns brown and smells nutty. Add the browned butter to the sweet potatoes, being sure to scrape in all of the browned bits.
- Use an immersion blender to puree the mixture until totally smooth. Alternatively, you can puree in a food processor or use a potato masher for a slightly chunkier result.
- Transfer to a casserole dish or heat-proof bowl and smooth out the top. Sprinkle with toasted chopped pecans. Serve hot.
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