Sweet Potato, Persimmon & Pecan in Herb Brown Butter
By Market Chef Maggie Perkins
2 sticks unsalted butter
Sprigs of fresh winter-season herbs like sage, thyme, oregano, or a combination of your choice (Johnson’s Backyard Garden)
1/2 cup pecan halves (Yegua Creek)
1 pint young sweet potatoes, scrubbed well and sliced thinly (JBG Organic)
2-3 firm persimmons, sliced (Engel Farm)
1 tsp ground cinnamon
1 tsp powdered ginger
Over medium low heat, melt butter in a heavy skillet, undisturbed. When all butter is melted, begin skimming white solids from the top as they come to the surface.
When butter is clear of white solids, add whole sprigs of herbs and allow to warm in butter for about 15 minutes (or longer) to infuse butter with herbs.
Add sweet potato to browned butter and increase heat to medium high. Cook, stirring occasionally, for 5 minutes. Add persimmon and pecans. Cook for additional 5 minutes or until potatoes are tender (but not overly mushy). Season with cinnamon and ginger, tossing well.
Remove herb twigs. Remove to a parchment or paper-towel lined platter with a slotted spoon. Allow excess butter to drain. Serve warm.
Johnson’s Backyard Garden : sweet potatoes, herbs
Engel Farms: persimmon
Yegua Creek Farm: pecans