Sweet Potato Puree with Brown Butter
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The highlight of this sweet potato puree is the brown butter it's seasoned with. When fried, the butter develops a pleasant nutty flavor, infusing the puree. A touch of vanilla extract perfectly complements the sweet potato's natural sweetness and the brown butter's flavor. The finished puree is sprinkled with lemon zest and served as a side dish with roasts or baked poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 sweet potatoes
- 3 tablespoons of butter
- 3/4 cup milk
- 1/4 tsp vanilla extract
- Vegetables for dipping
We recommend
Recipe:
Pierce 4 sweet potatoes with a fork. Microwave until tender, 12 minutes. Melt 3 tablespoons butter in a saucepan over medium heat and cook until browned. Add 3/4 cup milk, 1/2 teaspoon coarse salt, and 1/4 teaspoon vanilla extract; heat without boiling. Peel the sweet potatoes and puree in a food processor with warm milk until smooth, adding up to 1/4 cup more milk if necessary. Sprinkle with lemon zest. Serve with vegetable sticks.
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