Thread Number: 73757  /  Tag: Recipes, Cooking Accessories
Compound Butter & Sweet Potatoes
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Post# 974261   12/17/2017 at 14:36 (211 days old) by kevin313 (Detroit, Michigan)        

kevin313's profile picture
My family loves sweet potatoes but not in the mashed up casserole form or swimming in syrup. Instead, we get smaller sweet potatoes, bake them in the oven (my sister loves the skins) and then I make a compound butter with brown sugar and cinnamon that we put on top of them. I make a lot of this butter because with what doesn't get used at the dinner table, the rest is divine spread on pancakes, waffles, French toast or toasted bread.







Recipe:

2 sticks salted butter (softened)
1/2 cup brown sugar (packed)
2 tsp. ground cinnamon

Put all ingredients in a large bowl. Combine with a large fork or spoon, a potato masher, or an electric mixer. Transfer to a covered container and refrigerate for a few hours. Let butter come to room temperature before using for easy melting and spreading.





Post# 974278 , Reply# 1   12/17/2017 at 16:35 (211 days old) by LordKenmore (The Laundry Room)        

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That butter is a good idea! I'll have to remember this if I ever cook a Thanksgiving meal.

 

I don't really like the standard casserole--it can be too sweet, and too much sugar. It may be Thanksgiving--or some other holiday--but I try to avoid too much sugar... With this butter, each guest could have the amount of fat/sweetness he/she desires.

 

I also sometimes have sweet potatoes at other times of the year. Actually, if I didn't, I wouldn't have them ever, since recent years have been "do nothing" every Thanksgiving.


Post# 974282 , Reply# 2   12/17/2017 at 16:47 (211 days old) by ea56 (Sonoma Co.,CA)        

ea56's profile picture
What a great idea Kevin! I donít like those mashed up sweet potato or yam casseroles either. When I make yams for the holidays I just put the cooked yams, cut into chunks into the buttered baking dish, drizzle some melted butter lightly over the yams, sprinkle a little dark brown sugar over the top and dust lightly with some cinnamon, sprinkle some pecan pieces over the top and bake at 350 for about 35 mins. I often just use drained canned yams now, for a dish like this they are just as good as fresh, a lot easier and they cost less too.

Now Iíll need to make some of your compound butter, it would work great for my yam casserole.
Eddie




This post was last edited 12/17/2017 at 18:12



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