Rosemary Sweet Potato Puree
- Three Large Sweet Potatoes
- 1 tbsp Kosher Salt
- 2 tsp Fresh Rosemary, minced
- 1 stick unsalted Butter
- 1 tbsp Sea Salt
- 2 tsp Red Fresno Pepper Sauce
Peel the sweet potatoes and cut them into large cubes. Put them in a large pot with the salt and water to cover. Bring to a simmer and cook until knife tender (approx. 20 minutes), then drain off the water.
While the sweet potatoes are cooking, melt the butter in a separate saucepan. Add the rosemary and cook until the butter browns and smells nutty.
Mix the browned butter, pepper sauce and sea salt with the cubed sweet potatoes. Puree the mixture with a blender, stick blender or food processor.
Serve immediately or store in the refrigerator for later. Reheat the puree in a frying pan on the stove when you’re ready to serve it.