Melting Sweet Potatoes with Garlic Brown Butter

I find sweet potatoes a joy!

They’re full of good stuff, taste fabulous and are so versatile they go with almost everything.

 This sweet potato dish is deep with flavour from the chicken stock and rich with flavour from the garlic brown butter, resulting in potatoes that melt into a soft and delicious side dish.

 They couldn’t be easier to put together, so perfect to make for when guests are expected or as a side dish on a Saturday night in front of the telly.

 Go on, give it a go and enjoy your sweet life!

Luscious potatoes in a garlic brown butter

 What You Need

•  2lbs Sweet Potato – Peeled and cut into 1inch Slices

• 120ml Chicken Stock – See Tip Box

• 50g Butter

• 2 Large Garlic Cloves – Peeled and Crushed

• 2 tbsp Olive Oil

• Salt & Pepper

Brown the slices of sweet potatoes

 How It’s Done

•  Heat the oven to 250c

• Place the olive oil and salt and pepper into a bowl and give it a mix

• Drop the slice sweet potatoes int the bowl and mix so that all the slices are coated.

• Arrange the sliced potatoes, in a single layer, onto an oven proof tray. – See Tip Box

• Place the tray in the hot oven and roast for 25- 30 minutes – turn the slices over half way through cooking.

• Gently pour the chicken stock into the tray along with the sweet potatoes

• Keep roasting the potatoes until most of the liquid has been absorbed by the potatoes – This may take up to 10 minutes.

• While the potatoes are cooking, make the brown butter

The nutty garlic brown butter makes the potatoes decadent

• Place the butter into a small saucepan and on a medium heat, let it heat up until the butter starts to go brown

• Once it begins to go nut brown, take the saucepan off the heat, add the minced garlic, give it a mix up and let the garlic sit in the hot brown butter until ready to use. – See Tip Box

• While the sweet potatoes are still hot, place them into a serving bowl and pour over the garlic brown butter.

• Give it a gentle mix to coat the potatoes and serve them warm

Sprinkle with the chopped spring onions

Tip Box

• Potatoes in a single layer – If not enough room, use multiple trays

Chicken Stock – Don’t over think this too much, use a stock cube dissolved in water. Of course, if you can get your hands in some rich chicken stock, that will enhance the flavour of the potatoes even more.

• Brown Butter – 1) Keep an eye on it

2) Don’t make the garlic brown butter too soon. Making the brown butter too soon will mean that it will be too cold when it comes time to

Serve them straight from the pot