Brown Butter Sweet Potato Alfredo Recipes

BROWN BUTTER SWEET POTATO ALFREDO

Steps:

• 1. Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.2. In a large pot over medium heat, add the brown butter and whisk together with flour for 30 seconds. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. At this time, add the pureed sweet potatoes and 1 1/2 cup of water. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add the remaining 1/4 cup of water to thin it out.3. Add the cooked pasta to the pot and toss until well-coated.*How to brown butter: place butter in a skillet on medium heat. Immediately begin whisking it. It'll start to foam and within 2-3 minutes, brown bits will start showing up at the bottom. At this point in time, I usually will take the skillet off the heat and start swirling the butter around in the pan in the air so it doesn't quickly go from brown to burned. Once you see a nice brown color in the butter (and start smelling the amazingness), you've achieved brown butter awesomeness!Source: http://www.tablefortwoblog.com/brown-butter-sweet-potato-alfredo/Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat oven to 400 degrees.Line muffin tin with foil liners.Coat liners with nonstick spray.Allow tots to thaw then place about 5-6 tots in each cup.Mash tots with back of spoon or small glass to form cup shape in muffin tin.Bake for 10 minutes.Remove cups from oven and add diced ham. Lower oven temperature to 350 degrees.Mix eggs and milk until evenly combined, add salt and pepper as desired.Divide egg mixture between muffin cups.Bake cups for 15 minutes or until eggs are set.Remove from oven and serve.Makes 6 breakfast cups.Source: https://easyhealthllc.com/breakfast/sweet-potato-breakfast-cups/Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.In a large bowl combine flour,sugar,salt, and baking powder. Stir with a fork to combine. In another large bowl beat sweet potatoes and milk until smooth. Add beaten eggs, and vanilla, beat until combined. Slowly add flour to sweet potato mixture, mixing until just incorporated. Slowly stir the melted butter into the batter until well combined. Pour batter into prepared pan. Make topping.Topping directions:Mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake cake for 30- 35 minutes. After cake is baked, cool slightly while making the glaze.Glaze directions:Combine glaze ingredients mix until smooth. Glaze cake while still warm.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat oven to 350 degrees.Add sweet potatoes, sugar, butter, eggs, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a 9×13 pan.Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.Bake for 40-50 minutes until topping is golden brown.You can make these a day ahead of time and then bake when ready!Source: sourbestbites.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SWEET POTATO RAVIOLI WITH BROWN BUTTER

Steps:

• For sweet potato ravioli:
• Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
• Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• For brown butter sauce:
• Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.