Roasted Yam Puree With Brown Butter
- 4 pounds yams (red-skinned sweet potatoes)
- 1/2 cup butter - (1 stick)
Preheat oven to 400 degrees. 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.)
This recipe yields 8 servings.