Thursday, November 17, 2011

Roasted Sweet Potato with Saffron Butter

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.

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