I made these delicious sweet potatoes the other night, and wow they were good! Usually, when I make sweet potatoes I either make them into a sweet casserole with a marshmallow or pecan topping or I will serve them baked with butter and brown sugar. I love either of those dishes! But this was such a yummy change!
Okay, so I baked my sweet potatoes the day before while I was baking another dish. I don’t especially like peeling really hot potatoes so this way, they were totally cool when I peeled them the following day. But, you could do this all in the same day.
Mashed Sweet Potatoes with Browned Butter, Rosemary, and Caramelized Onions
4 cups peeled and mashed sweet potatoes
1 stick butter
1 onion diced
1 tsp. dried rosemary
In a pot, melt butter and add onions. Cook over medium heat until onions are soft and beginning to brown and butter is browned. Add rosemary and cook for a couple of minutes to infuse butter with rosemary flavor. Add mashed sweet potatoes and combine well. Stir constantly until potatoes are reheated and steaming. Turn off pot and cover until ready to serve. This recipe is easily doubled or tripled!
Freezer Method: Add 2 tbsp. orange juice juice to the mashed sweet potatoes to prevent darkening. Pack into freezer bags and freeze for later use. Perfect for make ahead Thanksgiving preparations!
Join the Challenge...
and get your heart and home ready for spring!