Whipped Sweet Potatoes with Rosemary Browned Butter
Serves: Serves 6-8
  • 6 Sweet Potatoes
  • 3 T. Butter
  • ¼ C. Heavy Cream
  • 1 t. Kosher Salt
  • 4 oz. Salted Butter
  • 1½ t. Fresh Rosemary, roughly chopped
  1. Peel the sweet potatoes and cut them into ½" cubes.
  2. Place the potatoes in a pot and cover them with a few inches of water.
  3. Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
  4. Drain the sweet potatoes, and place them back in the pot.
  5. Add the 3 T. butter, heavy cream, and 1 t. salt to the pot.
  6. 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.
  7. Serve with the rosemary browned butter drizzled over the top.
  9. 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.
  10. Remove from the heat immediately.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/02/03/whipped-sweet-potatoes-with-rosemary-browned-butter/