A lightly sweetened alternative to marshmallow-topped sweet potato casserole for any holiday party.
each)sweet potatoes, peeled and cut into 1-in.
Reduce heat to medium-low.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Cook, undisturbed, until sweet potatoes are fork-tender, 15 to 20 minutes.
Add herb leaves; cook, undisturbed, until crisp, 30 seconds to 1 minute.
Immediately remove skillet from heat.
Using a fork, carefully transfer fried herbs to a paper towel-lined plate.
Pour brown butter into a small heatproof bowl; set aside.
Transfer half of the sweet potatoes to a food processor; add 1/4 cup of the milk.
Secure lid on food processor, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until almost smooth, about 1 minute.
Season with additional salt to taste.
Transfer mixture to a dish.
Drizzle with remaining brown butter, and sprinkle with fried herbs.
