This is my latest recipe in preparation for a whole-foods Thanksgiving feast, and I am kind of in love with this one. There are no marshmallows in this recipe, and the only added sugar is a tablespoon of honey (more, if you prefer). I think it offers the perfect balance of sweet and tart.
I used some high-butterfat, salted butter for this, and I do recommend using some really great butter, as it is one of the stars here. Butters have different flavors depending on origin and fat content, and splurging on a block of European or goat’s milk butter is a good way to see the wide variance in flavors. The cranberries are raw, and I think their natural sweetness really comes through with the butter and a touch of honey, as well as some fresh orange zest. I loved this with just a tablespoon of honey for the whole batch, but Harrison preferred the version with two tablespoons–adjust according to your own tastes.
- Baked sweet potatoes, as many as needed
- 8 ounces good-quality, salted butter, cold, and cut into cubes
- 1 cup raw cranberries
- 1 teaspoon freshly grated orange zest
- 1-2 tablespoons honey, according to taste
- Keep the sweet potatoes warm while you prepare the butter.
- Place all remaining ingredients in a food processor and pulse until well blended. You will need to stop and press the mixture down a few times, as the butter tends to clump up.
- Serve right away, or refrigerate until ready to use. The butter can also be frozen for 2-3 months.
I prefer to bake the sweet potatoes in the oven, as it seems to bring out the natural sugar, but you can also microwave them. To do this, microwave on high for five minutes to begin, and test with the tip of a knife–it should go into the center easily. Larger sweet potatoes can require up to eight minutes of microwaving, so start with five minutes, test, and work your way up from there.
Thanks for reading,