Let’s get one thing straight: sweet potatoes are perfect. Naturally sweet and loaded with vitamins and minerals, we can’t get enough of this wonderfully nourishing and versatile wellness food group.
Naturally, we were thrilled to see a cookbook come across our desks that’s dedicated entirely to our favorite tuber. The book, Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie, is just the right amount of simple and therefore actually usable. We immediately latched on to these recipes for compound butter that quickly elevate a simple dish to divine complexity. Grab them below!
These flavorful butters not only boost the crave-factor of this simple sweet potato preparation, but it boosts the nutrition factor too. According to the book, butter helps our bodies absorb the nutrients in sweet potatoes. The extra pat of healthy fat also help to smooth out any blood sugar spikes and keep us feeling fuller for longer.
Editor’s note: We use grass-fed butter one hundred percent of the time. Not only is grass-fed butter usually made from happier animals (and we care about that!), but the nutrition profile is vastly superior to pale conventionally-produced butter. We suggest using grass-fed for the below recipes – we love Kerrygold brand.
3 Ways To Make Flavored Butter
Sweet potatoes and butter are a match made in heaven. Here’s why: The fat from the butter helps your body absorb the nutrients found in sweet potatoes while the added ingredients offer an extra hit of flavor. Each of the below makes enough to dress one pound of boiled, roasted or mashed sweet potatoes.
MISO BUTTER Mash 2 Tbsp unsalted butter and 1 Tbsp red or white miso with a fork to form a paste.
MAPLE-WALNUT BUTTER Mash 2 Tbsp chopped walnuts, 2 Tbsp unsalted butter, 1 Tbsp maple syrup and a pinch of salt with a fork to form a chunky mixture.
OLD BAY BUTTER Mash 2 Tbsp unsalted butter with 2 tsp Old Bay or Cajun seasoning with a fork until smooth.
Explore our all-time favorite ways to prepare sweet potatoes here.
Recipes and photographs reprinted from Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie. Copyright © 2017 by Mary-Frances Heck. Photographs copyright © 2017 by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.