• Ingredients: 17
  • Serves: 8

Roasted yam purée with brown butter with butter.


For sauce

For fries

  • Special equipment: a deep-fat thermometer

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
  2. Step 2 Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.

    For this step you will need

  3. Step 3 Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt.

    For this step you will need

Nutrition information

Calories 369 Carbohydrates 63 g (21%)
Fat 12 g (18%) Protein 4 g (7%)
Saturated Fat 7 g (37%) Sodium 22 mg (1%)
Polyunsaturated Fat 1 g Fiber 9 g (37%)
Monounsaturated Fat 3 g Cholesterol 31 mg (10%)