North Carolina Brown-Butter Sweet Potatoes Makes 12 accompaniment servings 4 pounds sweet potatoes, peeled and cut into 2-inch chunks 6 tablespoons butter (do not use margarine) 1/4 cup light molasses 1/2 teaspoon salt In 5-quart saucepot, heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are fork-tender. Drain well and return sweet potatoes to saucepot. Meanwhile, in 1-quart saucepan, cook butter over medium heat until browned, but not burned, 5 to 7 minutes. (Butter should be the color of maple syrup.) With potato masher, mash sweet potatoes, brown butter, molasses and salt until smooth. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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