Sweet Potato Butter Recipe

Ingredients

2 pounds sweet potatoes (about 5) 

6 tablespoons unsalted butter 

1 medium shallot, peeled and thinly sliced 

1/4 cup cider vinegar 

1 1/2 teaspoons freshly grated ginger 

2 1/2 teaspoons dry mustard 

1/2 teaspoon cayenne pepper 

1/2 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

Preparation

Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook until soft, about 40 minutes. Let cool.

Peel sweet potatoes, cut into chunks, and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low, and add shallots; cook, stirring occasionally, until caramelized, 6 to 8 minutes. Add vinegar; cook 2 minutes. Stir in ginger, mustard, cayenne, salt, and pepper. Cook over low heat 2 to 3 minutes.

Place sweet potatoes in a food processor; add shallot mixture; process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color. Cool completely.

Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces; whip until fluffy. Serve.

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