BROWNED BUTTER MAPLE SWEET POTATOES
When I was a kid my grandma used to make the sweet potatoes at Thanksgiving every year. While a casserole with marshmallows on top was popular, she made them by sautéing chunks of sweet potatoes in butter and maple syrup until they were well browned, and they were just amazing.
Recently, while trying to come up with a sweet potato dish for this year’s holiday, I decided to try to recreate my grandma’s recipe, with a few changes.
First, I’m sure she used canned sweet potatoes. While I am not against canned vegetables, if you can get fresh, I don’t know why you wouldn’t, so I picked up a few whole sweet potatoes in my grocery store’s produce department.
I still cooked them in butter and maple syrup, but I browned the butter, because, in my opinion, if you can brown the butter, you should always brown it.
And finally, for the final and best touch, I sprinkled the caramelized sweet potatoes with Colima Sea Salt. The coarse, crunchy salt is amazing with sweet flavors, and these potatoes were no exception.
While these weren’t exactly like my grandma’s potatoes, they were pretty close, and still pretty delicious.
- 2 large sweet potatoes, peeled
- 3 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
Colima Sea Salt
- Cut the peeled potatoes into 1/2 inch thick slices and cut slices in half.
- In a large, stainless steel skillet, melt the butter over low heat until it begins to brown. When it starts browning, add the maple syrup and sweet potatoes.
- Cook until potatoes are well browned on both sides, and tender when pierced with a fork.
- Sprinkle with Colima Sea Salt, and serve warm.
Easy to download PDF: Browned Butter Maple Sweet Potatoes