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Ingredients
- 4 lbs yams (red-skinned sweet potatoes)
- 1/2 cup butter
Method
- Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
- Cool slightly.
- Melt butter in heavy large skillet over medium heat.
- Cook until butter turns light brown, about 5 minutes.
- 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.).
