Brown Butter Sweet Potatoes (Print Version)

# Ingredients:

01 - 4 pounds sweet potatoes, scrubbed.
02 - 1/4 cup unsalted butter, cut into tablespoon-sized pats.
03 - 3/4 to 1 cup heavy cream, heated.
04 - 1 to 2 tablespoons brown sugar or maple syrup (optional).
05 - Salt and pepper, to taste.

# Instructions:

01 - Preheat oven to 400 degrees F. Place sweet potatoes on foil-lined baking sheet and pierce all over with fork.
02 - Bake potatoes, turning once, until soft. Time varies by size - 30-60 minutes depending on potato size.
03 - Near end of baking, melt butter in light-colored skillet over medium heat. Cook until milk solids are golden brown and butter smells nutty.
04 - Pour browned butter into bowl, leaving any very dark solids behind.
05 - Scoop flesh from potatoes and discard skins. Pulse in food processor for about 10 seconds until starting to smooth.
06 - Add brown butter, 3/4 cup cream, and optional sweetener. Process 5-10 seconds until very smooth. Add more cream if needed.
07 - Season with salt and pepper to taste. Serve warm.

# Notes:

01 - Can brown extra butter for serving drizzle.
02 - Taste potatoes before adding sweetener.
03 - Watch butter closely to prevent burning.
04 - Can be made ahead and reheated.

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