Brown Butter Roasted Sweet Potatoes

Wanting to create a dessert with minimal creams and sugars yet still suited for the comforting atmosphere of the season, The Barn at Blackberry Farm® Pastry Chef Jonathan Metcalf crafted a dish that is simple in style but memorable in flavor. Starring a classic Fall crop as the main ingredient and an exclusive product from the Blackberry Farmstead, try it out for yourself by following the recipe below.

Brown Butter Roasted Sweet Potato with Pecan Sorghum Butter and Lemon Brown Sugar Jus
*Serves 4

Ingredients:

• 4 fingerling sweet potatoes (1 per person)
• 6 Tablespoons brown butter
• 2 Tablespoons neutral oil (canola, vegetable or rice bran)
• 4 Tablespoons Blackberry Farm Pecan Sorghum Butter
• ½ cup toasted pecans
• Drizzles of lemon brown sugar jus*

To make:
Wash your sweet potatoes, but leave the skins on. Trim the ends and bottom of each sweet potato so that they sit flat but upright in a cast iron pan. 

Slice each potato into ¼-inch strips lengthways. In a cast iron pan, heat two tablespoons of brown butter and 2 tablespoons of oil. 

Place each potato in the pan, and top each with one tablespoon of brown butter. Continue cooking on the stovetop for about 3-5 minutes. Then, cover with foil and place in a 350°F oven for about 20 minutes, or until the sweet potato is soft inside and the skin is crispy. If necessary, take the foil off for the last 5-7 minutes to get the skins to crisp up.

Place one tablespoon of Blackberry Farm Pecan Sorghum Butter in the dish, and cover with the sweet potato. Drizzle the lemon brown sugar jus on top, and shave toasted pecans on top.

*For the lemon brown sugar jus:
(Yields 1 quart)

• 440 grams water
• 180 grams brown sugar
• 10 grams vanilla paste
• 2 teaspoons vanilla paste
• 2 lemons, zested and juiced
• 1 teaspoon salt

Combine all ingredients except for the lemon juice and bring to a boil. Remove from the heat and add juice. Keep warm for service.