I sort of have a thing for brown butter. I’m not a “Butterton” but I do believe in the magic culinary powers of butter and you won’t find me demonizing it, ever. Good grass fed butter has an ideal omega-6 to omega-3 ratio and nutrients that its grain fed counterparts lack. Not to mention the flavor, dear God the flavor!!! Don’t misunderstand me though, I am by no means classifying this particular delicious, indulgent recipe as healthy. Make it to eat with friends so you don’t end up chowing down on the whole casserole dish! Spread the love, and the calories!!
Anyway, I made this and brought it to a Thanksgiving feast and people loved it. The smokey mild heat and savory brown butter flavor of this recipe is surprising for a sweet potato dish, which are traditionally sweet. I hope you dig it too!
- 2 Tablespoons browned butter
- 4 medium sweet potatoes, peeled and sliced ⅛-1/4" thick (food processor does a great job!)
- 2 cups heavy whipping cream
- 2-1/2 Tablespoons chipotle puree (adjust to your personal taste)
- salt and pepper
- Preheat oven to 375 degrees.
- Heat butter in a large frying pan over medium high heat, swirling occasionally and keeping an eye on the color. Once the foam changes to a toasty brown and the aroma becomes nutty the butter is browned and you can add the sweet potato slices. Sauté briefly just to brown edges. This may need to be down in batches.
- Stack sweet potato slices in large casserole dish.
- Whisk chipotle puree into the heavy whipping cream.
- Season the cream mixture with salt and pepper and put evenly over the sweet potatoes.
- Press sweet potatoes down so that the cream rises to the surface and coats all of the potatoes.
- Bake covered for 30 minutes then uncovered for another 45 minutes to an hour until the potatoes have absorbed the cream and the top is golden brown and bubbly.
- Look at all that brown butter goodness;)