Name: Brown Butter and Honey Sweet Potatoes
Yield: 6
Ingredients: 2 pounds sweet potato, peeled and sliced 1/8” thick; 4 Tbsp Double Brown Butter; 4 Tbsp soy sauce; 1 Tbsp B Mary blend; 2 Tbsp honey; -; In a heavy bottom pot over medium high heat, melt the butter until it becomes completely foamy.; Add the cream and salt and continue cooking until the cream breaks. Stir and scrape the pot occasionally to make sure the browned bits say in the sauce and not stuck to the pot.; Carefully remove from heat to a bowl or heat proof container to cool completely.; As the butter cools, stir it occasionally, until fully cooled, to suspend the browned bits in the butter for even distribution.; ½ pound high quality butter; 1 cup heavy cream; ½ tsp fine sea salt

Paper thin slices of sweet potato bathed in brown butter, honey, and our B Mary blend featuring Pimentón and a little chili makes this delicious side dish a great addition to any menu.

Brown Butter and Honey Sweet Potatoes

Rated 3.5 stars by 11 readers

Author

Helen Park

Servings/Yield

Image of Brown Butter and Honey Sweet Potatoes

Ingredients

2 pounds sweet potato, peeled and sliced 1/8” thick
4 Tbsp Double Brown Butter
4 Tbsp soy sauce
1 Tbsp B Mary blend
2 Tbsp honey
-

Double Brown Butter

In a heavy bottom pot over medium high heat, melt the butter until it becomes completely foamy.
Add the cream and salt and continue cooking until the cream breaks. Stir and scrape the pot occasionally to make sure the browned bits say in the sauce and not stuck to the pot.
Carefully remove from heat to a bowl or heat proof container to cool completely.
As the butter cools, stir it occasionally, until fully cooled, to suspend the browned bits in the butter for even distribution.
½ pound high quality butter
1 cup heavy cream
½ tsp fine sea salt

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Directions

Preheat the oven to 400°F.
In an oven safe dish, layer the sweet potato slices tightly, standing up.
In a bowl, stir the double brown butter, soy sauce, B Mary, and honey together to combine well.
Pour the mixture evenly over the potatoes and bake, covered for 30 minutes.
Remove the cover, rotate the baking dish, and bake for another 30 minutes or until the potatoes are tender and nicely caramelized on top.