Sweet potatoes are one of those foods that don’t take a ton of effort to go from good to great. Take the time to oil and salt the skin. Take the time to pop them in the oven. And while that’s all happening, why not spend a few minutes of that time mixing up compound butter with fresh garlic and basil?
I picked up a basil plant at the grocery a few weeks ago and, although it’s almost naked, managed to find four decently sized leaves to chop. I crushed a couple cloves of garlic and found that I’d taken care of all the hard tasks. Making compound butter is a chore that barely takes minutes and is so worth the reward.
Garlic and basil compound butter went wonderfully with sweet potatoes but would also make white potatoes, steaks, and seafood extra delicious!
Sweet Potatoes with Garlic & Basil Compound Butter
By April 10, 2016Published:
- Yield: 2 Servings
Sweet potatoes are one of those foods that don't take a ton of effort to go from good to great. Take the time to oil and salt the …
- 2 sweet potatoes medium sized
- 1 teaspoon coconut oil
- 1 teaspoon Maldon salt flakes
- 3 tablespoons butter softened at room temperature
- 2 cloves garlic crushed
- 4 leaves basil finely chopped
- pinch salt
- pinch white pepper
- Preheat oven to 475 degrees.
- Line baking sheet with foil.
- Wash sweet potatoes and pierce tops with a fork a few times.
- Rub the coconut oil over the skin of both sweet potatoes.
- Place on baking sheet and sprinkle with Maldon salt flakes.
- Bake for about 1 hour or until cooked through.
- While potatoes are cooking, mix butter, garlic, and basil in a small bowl.
- Add a pinch of salt and white pepper to butter.
- Using a small scoop or spoon, place two dollops on a square of parchment paper and place in refrigerator until potatoes are finished.
- When potatoes are finished, use a knife to cut down the center lengthways.
- Top with butter and serve.
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