Melissa Ringstaff's Mashed Sweet Potatoes

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!

No comments:

Post a Comment