brown butter sweet potato alfredo

I absolutely love sweet potatoes, but I don't eat them very often because The Hubby doesn't like them at all.  I've tried every which way.  So when he has dinner with his friends, I invite my mom over to share in my food indulgences. 

I know this combination of sweet potatoes and brown butter and Alfredo sounds completely ridiculous, but people--it's ridiculously DELICIOUS!  I cooked the sweet potatoes beforehand so this recipe was done in about 30 minutes.

 {Brown Butter Sweet Potato Alfredo}

 {Brown Butter Sweet Potato Alfredo with Parmesan on top}

Brown Butter Sweet Potato Alfredo
from table for two

Makes 4 servings

2 tablespoons unsalted butter
1 pound sweet potato, cubed into 2-inch cubes (KY Proud)
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper (more or less depending on heat preference)
Cooked pasta

1. 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.
2. In a large pot over medium heat, add the butter and brown.  Click here for a tutorial.
3. Once the butter is browned, whisk in flour for 30 seconds. 
4. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. 
5. Add the pureed sweet potatoes. 
6. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add more milk to thin it out.
7. Add the cooked pasta to the pot and toss until well-coated.
8. Serve! 

This is a great way to indulge but not over-do it.  You can even make this for lactose-intolerant family members.

So tell me, besides sweet potato casserole at Thanksgiving, do you eat sweet potatoes?  I have a weakness for sweet potato fries and curried ketchup.  Or even baked sweet potatoes with butter and cinnamon!  Okay, so you get I love sweet potatoes!  How do you love yours?

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Holy Yum Chicken

I've been doing some research on the internet for food blogs that cook healthy and quick meals.  Let me tell you--there aren't many!  The food blogs either review restaurants, make nothing but sweets, or make dishes so elaborate that you would have to quit your day job.  Fortunately, I did find a few, and one is Table for Two.  She does almost exactly what I do which is inspiring and awesome! 

This recipe on Table for Two was one of her most popular.  I decided to make it because I had everything at home already!  Boy was this delicious and easy!

 {Holy Yum Chicken}

 {Prepping the chicken for the oven}

 {Setting chicken aside so sauce can be thickened}

One year ago:  Broccoli Slaw

Holy Yum Chicken
from Table for Two

Serves 4

2 pounds chicken thighs, boneless, skinless, and most of the fat cut and discarded
1/2 cup Dijon mustard
1/4 cup pure maple syrup (no fake Aunt Jemima stuff)
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch (or tapioca)
1 tablespoon broth
2 teaspoons fresh parsley for garnish (original recipe called for rosemary, but I didn't have any)

1. Preheat oven to 450. 
2. Line a 8x8" oven-proof pan with 2 layers of tin foil.
3. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
4. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
5. Bake, uncovered, for 40 minutes.
6. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
7. Whisk cornstarch and broth together.
8. Immediately after plating chicken, whisk in the  cornstarch mixture into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening, you can add a little more.
9. Sprinkle garnish on top before serving.
10. Serve with rice or potatoes or vegetables.

The Hubby and I both loved this recipe.  In fact, we had it twice in one week!  I had a problem mixing in my cornstarch the first time so the second time, I mixed it with some broth then added it--worked like a charm!  This is definitely going into the night-before-the-grocery-store recipe rotation!

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