Love sweet potatoes?  Great.  Don’t love them so much?  You’ll change your mind with these, trust.  All that goes in to these?  Baked sweet potatoes, thyme, browned butter, salt, and pepper.  Easy, simple, extra delicious.  They go great with my Baked Cornflake Chicken and Wilted Dandelion Greens.  Make them all together for a fabulous, southern-inspired dinner this week and tune in weekly for our new Dinner Series posts.
By slow roasting the potatoes in the oven for an hour, their natural sweetness really comes into full bloom.  You don’t need to add honey, or maple syrup, or any other sweetener to round out their flavor.  They are good enough as is!  The browned butter lends a nutty, and rich flavor that turns these mashed sweeties into something really, very special.

Let’s get into this very tasty recipe!

[ingredients title=”Ingredients”]
  • 4 sweet potatoes
  • 10 sprigs of thyme
  • 1/4 cup melted butter
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
[/ingredients] [directions title=”Directions”]
  1. Heat oven to 300 F.  Wrap each sweet potato individually in aluminum foil (make sure they’re wrapped tight).  Place them on a baking sheet and bake for at least an hour.
  2. While the potatoes are baking, remove the thyme leaves from their stems and set aside.
  3. When it’s almost time to pull the potatoes out, melt your butter.  Let your butter continue to cook by stirring it often until it begins to become golden brown.  When the smell begins to change turn off the heat.  Stir in the pan for another 15-20 seconds, then pour the butter into a bowl or measuring cup.  You’ll want to remove the butter from the pan quickly or else you risk burning it from the carry-over heat in the pan.
  4. Once the potatoes are done, you’ll want to use 2 thick kitchen towels to remove the aluminum foil and skin.  I suggest you do this over a trash can, with your mixing bowl nearby so you can quickly drop in the freed potato – they will be very, very hot!!  The skin comes off so easily.  It just peels away.  It’s important that you do this quickly however.  A cooled potato will not result in a very good mash.
  5. Once all the sweet potatoes have made their way into your mixing bowl, grab a hand mixer (or do this in your Kitchen-Aid mixer) and pour in the butter, the thyme leaves, and the salt, and pepper.  Mix on high for at least a minute until all the flavors have combined and the sweet potato is nice a smooth.  I wouldn’t recommend the Vitamix for this job if you have one – they’ll simply get too thin.
  6. Enjoy with your Chicken and Dandelion Greens!