This is a lovely color as it melts on dinner rolls or over vegetables. Adding salt is optional; we recommend doing so if you plan to serve this at your holiday table.
Make Ahead: The butter can be refrigerated for up to 1 week or frozen (wrapped well in plastic wrap) for up to 1 month. If you plan to freeze the butter right after you make it, roll it into 1 or 2 small logs for easy slicing.
Servings: 1.5 - 2 cups
- 1 medium unpeeled sweet potato, scrubbed (about 10 ounces)
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- Freshly grated nutmeg
- Kosher salt (optional)
Submerge the sweet potato in a medium pot of water. Bring to a boil over medium-high heat and cook for about 30 minutes, until tender. Drain, cool and peel. Puree the sweet potato in a food processor.
Add the butter and pulse until smooth, then add the nutmeg to taste and pulse to incorporate. Add salt to taste, if desired, and pulse to incorporate. Transfer to a serving dish and refrigerate until ready to serve.
Adapted from "The Sweet Potato Lovers Cookbook," by Lyniece North Talmadge and Madeleine Watt (Cumberland House, 2010).
Tested by Chris Stanford.
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