Brown Butter Sweet Potato Alfredo
From: Megan S. taken from TableforTwoblog.com
Serves: 4-6
Ingredients:
2 Tbsp unsalted butter, browned
1 medium sweet potato, cubed into 2-in cubes
2 Tbsp. all purpose flour
1 cup whole milk
1 3/4 c water, divided
1 cup freshly grated Parmesan cheese
1 pound dried spaghetti pasta, cooked according to directions on the box
1/4 tsp cayenne pepper (more or less depending on heat preference)
Directions:
Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
In a large pot over medium hear, ad the brow nbutter and shisk together with flour for 30 seconds. Turn the heat up to medium-high heat and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. At this time, add the pureed sweet potatoes and 1 1/2 c of water. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt and pepper, and turn off the heat. If the mixture seems to thick, you can add the remaining 1/4 c of water to thin it out.
Add the cooked pasta to the pot and toss until well-coated.
Notes:
How to brown butter: place butter in a skillet on medium hear. Immediately begin whisking it. It will start to foam an within 2-3 minutes, brown bits will start showing up on the bottom. At this point in time, I usually will take the skillet off the heat and start swirling the butter around in the pan, in the air so it doesn't quickly go from browned to burned. Once you see a nice brown color in the butter (and start smelling the amazingness), you have achieved brown butter awesomeness!
