Brown Butter Sweet Potatoes With Savory Rosemary Streusel Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 3 pounds sweet potatoes, cleaned
  • Olive oil, for drizzling
  • 1 stick (1/2 cup) unsalted butter
  • 1 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon fresh rosemary, finely chopped
  • Pinch of salt
Directions
  1. Preheat your oven to 400 F. Arrange the sweet potatoes on a large baking sheet and drizzle them lightly with olive oil. Make sure each potato is evenly coated.
  2. Place the baking sheet in the oven and bake the sweet potatoes for about 25 minutes, or until they start are softened. Remove and let cool slightly.
  3. While the sweet potatoes are baking, place the stick of butter in a small pan over medium heat. Let it melt and continue cooking, swirling occasionally, until it becomes a toasty brown color and has a nutty aroma. Once browned, remove from heat. Measure out 1 1/2 tablespoons of the browned butter and set it aside.
  4. In a large mixing bowl, combine the all-purpose flour, light brown sugar, chopped fresh rosemary, and a pinch of salt. Drizzle in the remaining brown butter (excluding the 1 1/2 tablespoons you set aside). Use your hands to mix everything together until it forms clumpy, coarse crumbs.
  5. Carefully cut each potato in half lengthwise. Place them cut side down on the same baking sheet and return to the oven. Continue baking for an additional 10 minutes.
  6. While the sweet potatoes are baking, spread the streusel mixture on a separate baking sheet in an even layer. Place it in the oven and bake until it's golden brown, roughly 15 minutes. Watch it carefully to ensure it doesn't burn.
  7. Once everything is ready, transfer the baked sweet potato halves, cut side up, to a serving dish. Drizzle them with the 1 1/2 tablespoons of reserved brown butter. Generously sprinkle the crispy streusel topping over the top of each sweet potato half.