Velvety Brown Butter Sweet Potato Puree Recipe
A rich and smooth sweet potato puree infused with brown butter and warm spices, perfect as a side dish or festive treat.
Ingredients
Sweet Potatoes
- 4.5 pounds medium sweet potatoes
- 2 sticks unsalted butter (8 ounces)
- 4 tablespoons dark brown sugar
- 2 tablespoons Blackstrap Molasses (plus some additional, if needed)
- to taste Kosher salt
- to taste Freshly ground white pepper
- 1 teaspoon ground ginger
- 1 large knob fresh ginger (peeled and finely grated)
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.75 cup whole milk (heated)
- 1 orange zest and juice (from 1 orange)
- optional Worcestershire sauce
Instructions
- Peel and chop the sweet potatoes, then boil until tender, about 20 minutes.
- In a skillet, melt the butter over medium heat until browned, then remove from heat.
- Drain the sweet potatoes and blend with brown butter, brown sugar, molasses, spices, orange zest and juice, and heated milk until smooth.
- Season with salt, white pepper, and optional Worcestershire sauce to taste.
- Serve warm as a delicious side dish.
Notes
For extra creaminess, add a splash of heavy cream or a dollop of sour cream before serving.