Sweet potatoes are a staple at farmers markets this time of year. I decided to make a slight twist to the standard roasted sweet potato: flavored butter. I actually haven't made flavored butter before. Infused olive oils, yes. Flavored butter, nope! The saffron complimented the potato quite nicely if I may say so myself. Ha!
2 sweet potatoes
1 container of fresh butter, softened
2 tablespoons fresh parsley
1 large garlic clove
2 tablespoons milk, warmed slightly
Pinch of saffron threads
Place the sweet potatoes in an oven preheated to 300 degrees. You may do a couple of things with them. One, keep them whole and roast them until they are soft through when poked with a fork. You can also chop the potato. Either way, drizzle with olive oil and cook until soft through.
In a small bowl, combine the milk and saffron threads and set aside.
Meanwhile, in a food processor, process the garlic and parsley well. Add the softened butter and milk and process until well combined. Then put the butter into a container. Refrigerate for a half hour. Top potatoes with butter.