Recipe information
Yield
Makes 8 servings
Ingredients
4 pounds yams (red-skinned sweet potatoes)
1/2 cup (1 stick) butter
Preparation
Step 1
Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
Step 2
Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
Step 3
Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)
