North Carolina Brown-Butter Sweet Potatoes


  • 4 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 6 tablespoons butter (do not use margarine)
  • 1/4 cup light molasses
  • 1/2 teaspoon salt


  1. In 5-quart saucepot, heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until sweet potatoes are fork-tender.
  2. Drain well and return sweet potatoes to saucepot.
  3. Meanwhile, in 1-quart saucepan, cook butter over medium heat until browned, but not burned, 5 to 7 minutes. (Butter should be the color of maple syrup.)
  4. With potato masher, mash sweet potatoes, brown butter, molasses and salt until smooth.

Yield: 12 side dish servings

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