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Roasted Yam Puree With Brown Butter


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  • 4 pounds yams (red-skinned sweet potatoes)
  • 1/2 cup butter - (1 stick)


Servings 8


Step 1

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.

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