Brown Butter Sweet Potato Alfredo Recipes

SWEET POTATO PUREE WITH BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F.
• Bake the sweet potatoes: Place the sweet potatoes in a single layer on 2 baking sheets. Put the trays in the center of the oven and bake until completely yielding when pierced with the tip of a knife, 1 hour to 1 1/2 hours.
• Make the brown butter: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat and stir in the brown sugar, molasses, dry ginger, fresh ginger, cinnamon and cloves. Set aside.
• Make the puree: When the potatoes are cooked, place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and run the potatoes through the food mill. Transfer to a large bowl and season with salt and pepper. Stir in the milk and all of the reserved brown butter mixture. Taste for seasoning.
• Finish and serve: Add a few "grates" of orange zest and then cut the orange and half and squeeze in the juice. Taste for seasoning. If the puree lacks sweetness, add a little molasses. If it lacks salt, add more salt or a splash Worcestershire Sauce.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi: Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

BROWN SUGAR SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.

SWEET POTATO BUTTER

Steps:

• In a heavy saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/4 hours or until mixture is thickened and about 1 cup of liquid remains, stirring occasionally., In a blender, process mixture in batches until smooth. Transfer to jars or containers. Chill for at least 2 hours before serving. Store in the refrigerator.

BROWN BUTTER LENTIL AND SWEET POTATO SALAD

Steps:

• Heat the oven to 375 degrees and set a rack in the center.
• Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
• While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
• Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
• Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
• Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
• Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.