Brown Butter Sweet Potato Alfredo
2 tbsp. unsalted butter, browned*
2 small or 1 large sweet potato, peeled and cubed
2 tbsp. all-purpose flour
1 c. milk (I used 2%)
1 3/4 c. water, divided
1 c. freshly grated Parmesan cheese
1 clove fresh garlic, minced
1/8 tsp. nutmeg
Salt and pepper to taste
1 lb. dried angel hair pasta, cooked according to package directions
Bring a pot of water to boil and add the cubed sweet potatoes and cook until easily pierced with a fork. Drain and place cooked sweet potatoes into a blender with 1 cup of water and carefully purée until smooth.
To brown the butter, place in a skillet heated over medium and immediately whisk until it begins foaming, about 2-3 minutes. Brown bits will start showing at the bottom, at this point, remove the skillet from the stove and swirl the butter around in the pan so it doesn't go from brown to burned.
Place the skillet with the butter back over medium heat and whisk in the flour for 30 seconds. Next, slowly add the milk, whisking as you pour, until mixture thickens, about 3-4 minutes.
Next, add the sweet potatoes and remaining cup of water. Let simmer for about 5 minutes. Then add the Parmesan cheese, garlic, nutmeg, salt and pepper. Stir well to combine and turn off the heat once heated through. If sauce is too thick, you may add more water to thin it out. Serve over prepared angel hair and enjoy! Makes 4-6 servings.
Original recipe found here: http://www.tablefortwoblog.com/2014/01/08/brown-butter-sweet-potato-alfredo