Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Sweet Potatoes with Mascarpone & Rosemary Brown Butter

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Author: Renée B. ♥ The Good Hearted Woman


  • 1 lb. orange-fleshed sweet potatoes peeled and cut into ½ cubes
  • 1/4 cup mascarpone
  • 1/2 t. Kosher Salt or more, to taste
  • 4 oz. Salted Butter
  • 2 sprigs fresh rosemary each about 4" long


  • Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
  • Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
  • Drain the sweet potatoes, and place them back in the pot.
  • Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter.
  • Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)

To prepare Rosemary Brown Butter:

  • In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.
  • Remove from the heat immediately and allow to cool slightly.
  • Remove rosemary sprigs from butter.


Depending on the size of the blossoms you use, you may end up with extra filling. You will survive.
To serve this as a simple, delicious side dish, simply double the recipe.
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