Are you in the camp that believes sweet potatoes are only for holidays like Thanksgiving and Christmas? If so, I beg you to reconsider. These sweet, fluffy, whipped orange vegetables want you to use them all the time! Just look at their happy orange color. I don’t know about you, but I could use a little more orange in my life during this dull dreary winter.
Whipped sweet potatoes are simple enough, of course. Just a little butter, cream and salt is all they(or I) require. If you have wanted to make this dish, or this dish, but didn’t know how to make the sweet potatoes that go with them, here is the recipe(finally!) that I promised.
If you want to serve the sweet potatoes with another dish, like the ones listed above(where there is another sauce or seasoning), just ignore the rosemary browned butter in this recipe. BUT, if you want to serve these smooth whipped little taters on their own, as a side, or even as a main dish(yeah, I’ve eaten a whole bowl as a meal before), then the rosemary browned butter will turn these potatoes into a shining star all on their own.
——a little tip——
You will see sweet potatoes(orange flesh, red skin, usually having an elongated shape) listed as yams in almost every grocery store in the US. Yams are actually very rare to be found anywhere in this country, being cultivated mainly in Africa, Asia, and Latin America. Yams are from a different plant family than are sweet potatoes,and are much larger with very difficult to peel skin. If you see ‘yam’s in your grocery store produce section, they are more than likely sweet potatoes. Just don’t try to explain this to your cashier when he or she rings them up. This change in thinking does not come easily and your explanation will more than likely be met with either a blank stare or a harshly articulated “the produce manager has them listed as yams, so they must be yams, I’ve seen them listed as yams my whole life”. All I will say is Google is your friend(on this subject, anyhow).
- 6 Sweet Potatoes
- 3 T. Butter
- ¼ C. Heavy Cream
- 1 t. Kosher Salt
- 4 oz. Salted Butter
- 1½ t. Fresh Rosemary, roughly chopped
- Peel the sweet potatoes and cut them into ½" cubes.
- Place the potatoes in a pot and cover them with a few inches of water.
- Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
- Drain the sweet potatoes, and place them back in the pot.
- Add the 3 T. butter, heavy cream, and 1 t. salt to the pot.
- Using an immersion blender, puree the potatoes until they are smooth and creamy, with no lumps remaining. If you do not have an immersion blender, place the potatoes, salt, cream, and butter in a food processor and process until smooth and lump free.
- Serve with the rosemary browned butter drizzled over the top.
- TO PREPARE THE BROWNED BUTTER.
- Place the butter and chopped rosemary in a saute pan and heat the pan to medium/high. The butter will melt and foam. Continue cooking, giving the pan an occasional swirl, until the butter turns a golden brown color and gives off a nutty aroma. Watch closely so that the butter doesn't burn.
- Remove from the heat immediately.
