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.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.