Best Roasted Yam Puree With Brown Butter Recipes

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ROASTED YAM PUREE WITH BROWN BUTTER



Roasted Yam Puree With Brown Butter image

Make and share this Roasted Yam Puree With Brown Butter recipe from Food.com.

Provided by Pikake21

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 2

4 lbs yams (red-skinned sweet potatoes)
1/2 cup butter

Steps:

  • Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
  • Cool slightly.
  • Melt butter in heavy large skillet over medium heat.
  • Cook until butter turns light brown, about 5 minutes.
  • Scoop flesh from yams into processor. Process until smooth.
  • Blend in brown butter.
  • Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.).

Nutrition Facts : Calories 369.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 102.2, Carbohydrate 63.3, Fiber 9.3, Sugar 1.1, Protein 3.6

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE



Stir-Fried Sweet Potatoes With Brown Butter and Sage image

Provided by Mark Bittman

Categories     dinner, side dish

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 6

4 tablespoons olive oil
2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
Salt and pepper
1/2 stick butter, more to taste
4 cloves garlic, crushed
20 sage leaves

Steps:

  • Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
  • Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
  • Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 8 grams, TransFat 0 grams

SWEET POTATO PUREE WITH BROWN BUTTER



Sweet Potato Puree with Brown Butter image

The biggest mistake people make with purees in simply not cooking the main ingredient long enough in the first place. Sweet potatoes can be boiled on the stovetop in water and such but I want to make this simple. Bake, scoop and mix. That's my favorite way. I am always surprised at what a sleeper this can be. I only add a little milk here to thin it out: I find cream and milk can dilute the sweet potato flavor. It also makes a great soup whisked into hot milk and blended...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

4 1/2 to 5 pounds medium sweet potatoes
2 sticks (8 ounces) unsalted butter
4 tablespoons dark brown sugar
2 tablespoons blackstrap molasses, plus some additional, if needed
1 teaspoon ground ginger
1 large knob fresh ginger, peeled and finely grated
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Kosher salt, to taste
Freshly ground white pepper, to taste
3/4 cup whole milk, heated
The zest and juice from 1 orange
Worcestershire sauce (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Bake the sweet potatoes: Place the sweet potatoes in a single layer on 2 baking sheets. Put the trays in the center of the oven and bake until completely yielding when pierced with the tip of a knife, 1 hour to 1 1/2 hours.
  • Make the brown butter: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat and stir in the brown sugar, molasses, dry ginger, fresh ginger, cinnamon and cloves. Set aside.
  • Make the puree: When the potatoes are cooked, place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and run the potatoes through the food mill. Transfer to a large bowl and season with salt and pepper. Stir in the milk and all of the reserved brown butter mixture. Taste for seasoning.
  • Finish and serve: Add a few "grates" of orange zest and then cut the orange and half and squeeze in the juice. Taste for seasoning. If the puree lacks sweetness, add a little molasses. If it lacks salt, add more salt or a splash Worcestershire Sauce.

GARNET YAM PUREE



Garnet Yam Puree image

The garnet yam, named for its dark reddish-brown skin, is the variety you're most likely to find in the produce section of the supermarket. It's actually a sweet potato, and it's so flavorful that it requires only a little cream and butter, and some tart lime juice.

Provided by Josie Le Balch

Number Of Ingredients 7

5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
Coarse kosher salt
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon fresh lime juice
Fresh chives, chopped
Potato ricer or potato masher

Steps:

  • Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
  • Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.

ROASTED YAMS



Roasted Yams image

Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.

Provided by Sara

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 2

Number Of Ingredients 4

1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
  • Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
  • Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g

ROASTED FISH WITH BROWN BUTTER CORN



Roasted Fish With Brown Butter Corn image

Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.

Provided by Melissa Clark

Categories     seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 10

6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
Kosher salt and freshly ground black pepper
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
Brown buttered corn (see recipe)
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or to taste
Chopped fresh soft herbs (basil, mint, parsley, cilantro)

Steps:

  • Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
  • In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.
  • Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

ROASTED YAM PURéE WITH BROWN BUTTER



Roasted Yam Purée with Brown Butter image

Yield Makes 8 servings

Number Of Ingredients 2

4 pounds yams (red-skinned sweet potatoes)
1/2 cup (1 stick) butter

Steps:

  • Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
  • Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
  • Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)

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