Browned Butter Sweet Potatoes and Goat Cheese

August 24, 2009 § Leave a comment


Sweet potatoes hit the farmers’ market stands last week and I stuffed a couple of these big guys in the back of my fridge. At the beginning of the week I paid more attention to the berries and late onions.  But a couple days later, lips and tongue stained blue and red, I stood craning my neck into the refrigerator trying to figure out what in heck I was going to make for supper.  I found a half-log of goat cheese, tons of butter and then the gold: a pile of sweet potatoes in the bottom drawer.

I ate this “potato salad” all week in my lunches.  My fav variation was when I stuffed a mound of these potatoes inside a homemade pita with globs of humus from Damascus, the shop around the corner.

3 tablespoons unsalted butter
2 oz goat cheese
2 large sweet potatoes, chopped (about 2-3 cups)
6-12 garlic cloves, peeled and smashed
few sprigs sage and thyme
sea salt, pepper


Browned butter


1.  Heat water in a medium-sized pot on the stove until boiling.  Add chopped potatoes and cook until al dente, about 6 minutes.

2.  Meanwhile, peel garlic cloves. In a large-brimmed sauce pan, warm butter on medium-high.  Smash garlic cloves and add them to the butter along with a few pinches of herbs.  Heat until butter turns brown and caramel colored.

3.  Add potatoes to butter; toss and thoroughly coat.  Evenly distribute potatoes on bottom of pan.  Cook on one side until crispy; spoon potatoes onto the other side and cook another minute or two.

4.  Spoon potatoes onto serving bowl and top with a few small handfuls of goat cheese.  Serve warm.

Diet Notes: Gluten-free, nut-free


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