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!

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