These brown butter citrus sweet potatoes are a little sweet, a little savory, a tad tangy, and perfect for meal prep (or Thanksgiving!)
Serving size: 180 g or sweet mash, makes 5 servings
Protein: 4.3 g, Carbs: 54.6 g, Fat: 3.6 g, Calories: 263
Ingredients
- 1340 g sweet potatoes
- 21 g butter
- Juice from 1/2 a lemon
- 1 tbsp orange juice
- A few fresh sage and thyme leaves, for garnish (optional)
Directions
- Preheat oven to 350 degrees
- Wash the potatoes and poke holes using a fork. Place the sweet potatoes on a sheet pan and roast them in th oven until soft and cooked through, about 60 minutes
- When they are cool enough to handle, peel them and mash in a large bowl
- To make the brown butter, add butter to a small pan on med-high heat, swirl the butter as it melts and foams up, letting it cook until it takes on an amber color and nutty aroma, around 3-4 mins
- As soon as butter browns, remove from heat and immediately add to potatoes along with the lemon and orange juice
- Season with salt and pepper, stir to combine. Garnish with herbs
- Enjoy
