A simple, do-ahead side dish featuring the humble sweet potato - and plenty of butter. Adapted from the Vegetarian Kitchen Table Cookbook
Course Side Dishes
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
2 1/2lbssweet potatoesabout 3 large
Salt and freshly ground black pepper
Preheat oven to 325F and prepare a baking sheet lined with foil.
Place sweet potatoes in center of prepared baking sheet, drizzle with olive oil and season with salt and pepper to taste. Place garlic between potatoes. Fold up foil to enclose potatoes and seal edges.
Bake in preheated oven until potatoes are tender, about 2 hours.
Meanwhile, to make browned butter, in a small saucepan, cook butter over medium heat until a hazelnut-brown color, reducing heat as necessary to prevent burning. Remove from heat and keep warm.
Peel skins from potatoes and place flesh in a large bowl. Using a potato masher, mash potatoes, gradually adding browned butter. Alternately, wiz potatoes in a food processor until a smooth puree (this is what I did).