Sweet Potatoes With Kalbi Butter Recipes

FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS

Steps:

• Preheat oven to 240°C/465°F (220°C fan).
• Cut the potatoes into 3cm / 1.2" discs.
• Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
• Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
• Roast: Place in the oven and roast for 20 minutes.
• Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
• Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
• Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
• Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!
• Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
• Transfer to serving jug. Serve over potatoes.

SWEET POTATOES WITH KALBI BUTTER

Steps:

• Sweet potatoes: Preheat oven to 375 degrees F. Coat potatoes in corn oil, then roll in sea salt. Wrap in aluminum foil and bake until soft, 1 hour.
• Kalbi butter: Simmer soy sauce, sugars, and sesame oil in a small saucepan over high heat, just until sugars are dissolved, 1-2 minutes. Turn heat off to cool slightly, 5 minutes; soy mixture should still be warm, but not hot.
• Meanwhile, in a food processor, pulse garlic, ginger, and chili flakes until blended. Add the softened butter and pulse to incorporate. With the motor on, drizzle in the warm soy liquid, a little at a time, to fully combine with the butter mixture. Transfer this compound butter to a bowl and set aside. (Note: Can be stored in an airtight container for several weeks.)
• Assembly: Remove sweet potatoes from oven. Transfer to a plate and split down the middle. Spoon in a generous amount of kalbi butter. Garnish with scallions, sea salt, and chili flakes. Serve immediately.

SWEET POTATOES WITH TAHINI BUTTER

Steps:

• Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
• Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
• Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
• When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

SWEET POTATOES WITH ANCHO CHILE BUTTER

Steps:

• Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish.
• Mix brown sugar, cinnamon, nutmeg, ginger, melted butter and cider in a bowl. Sprinkle each layer of potatoes with the mixture.
• Cover with foil and bake at 325 degrees F for about 35 minutes or until almost soft.
• In another bowl whisk in the soft butter, maple syrup, chile powder and salt and pepper. Remove the foil, and pour in the chile butter mixture and continue baking for another 15 minutes until golden color. Keep warm.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

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.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY

Steps:

• Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
• Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
• Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
• In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
• Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
• Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
• Serve the biscuits warm with the spicy honey butter.
• Enjoy!