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North Carolina Brown-Butter Sweet Potatoes
Yields: 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.
BUSY COOK'S TIP: Make this early in the day and, just before serving, reheat either in a microwave or a double boiler.
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