Wow. So, so, so delicious. I realize I am tooting my own horn here, but really, this dish is a winner. The sweet potatoes are smooth and light thanks to being passed through a potato ricer, the browned butter gives it a wonderful, rich nuttiness, and the crisped brown sugar on top elevates it to a dessert-like decadence. This is a rich one, so you don’t need a large amount to serve a crowd, just a few spoonfuls per person will do. Serves 8, 1/4 C. servings.
- 4 medium-sized sweet potatoes I used orange, but yellow would work well too. Orange sweet potatoes are often labeled as yams in the supermarket. True yams come from Africa and are rarely sold in stores here (more than you wanted to know about yams).
- 5 T. butter
- 1/2 C. heavy cream
- salt to taste
- 2 T. brown sugar
Heat the oven to 350…
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swellkid 