Sweet Potato Puree with Brown Butter

Ingredients:

• 900 g medium sweet potato with skin, wash well and dry with a kitchen towel
• 1/4 cup heavy cream
• 1 tbsp softened unsalted butter + 110 g
• 1/4 cup freshly squeezed orange juice + a little grated orange zest
• 1 tbsp. l. dry sherry
• 1 tbsp molasses

Preparation:

1. Preheat the oven to 200°C (400°F). Place the sweet potatoes in a single layer on a baking sheet and place them in the center of the oven. Bake until the center is completely tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of the potatoes. Remove the sweet potatoes from the oven and reduce the temperature to 190°C (350°F).
2. Place the sweet potato on a flat surface and use a sharp knife to cut it in half lengthwise. Use a tablespoon to scoop out the flesh from the skin.
3. Transfer the pulp to a medium oven-safe dish. Stir gently to create a chunky puree and place in the oven. Bake for 10 minutes, then stir the pulp again. Bake for another 10 minutes. Remove from the oven.
4. Heat the cream in a small saucepan. Transfer the sweet potato flesh to a medium bowl and combine with 1 tablespoon of butter and the cream. Season with salt to taste.
5. Creamy sauce:
   
   Heat a frying pan and add the remaining 110g of butter. Heat until melted and light brown. Transfer to a bowl to prevent browning. Add orange juice, orange zest, sherry, and molasses. Taste. Serve immediately with sweet potatoes.