There’s just something about sweet potatoes and nutmeg…
Is it just me, or has someone else noticed as well? I discovered this enchanting combination by accident several years ago, and since then I’ve always eaten my sweet potatoes with nutmeg. Nutmeg compliments sweet potatoes better than cinnamon, honey, sugar, or cloves… yes, even better than butter.
Sour butter though, that’s another story. You see, for people who aren’t big on the sweet tooth, like my husband, a dose of sour is just what is needed to tone down the sweetness. And let me tell you, a sweet potato can handle some real sour butter.
Suffice it to say, there’s a lot I love about this dish. I love the spicy nutmeg, and the balance of sour and sweet. Most of all, I love how ridiculously simple this recipe is. It’s almost too simple to be so good.
Note: Cream will need to be set out to sour for 24 hours before it can be used to make sour butter. Only raw cream can make sour butter; pasteurized cream will spoil rather than souring. If you do not have access to raw cream, this dish is also great served with ordinary butter.
2 large or 3 medium sweet potatoes
1/8 tsp nutmeg
Raw cream (for butter making)
For Sour Butter:
1. 24 hours before baking the sweet potatoes, set the desired amount of cream out at room temperature to sour. I usually sour mine a pint at a time, in a mason jar covered by a lid. One pint of cream is necessary to make one cup, or two sticks, of butter.
2. After 24 hours, pour the cream (now sour) into a food processor or blender and turn on high. After 5-10 minutes, the sour cream will separate into butter and buttermilk. Strain the butter; buttermilk can be saved and used for soaking grains, marinading meat, or baking. Click here for step-by-step instructions on butter-making.
3. Add 1/2 teaspoon of salt to the butter if desired.
For Sweet Potatoes:
1. Place sweet potatoes in a baking pan.
2. Bake in the oven at 400 degrees Fahrenheit until completely soft inside (1- 1 1/2 hours depending on size of potato)
3. Remove skins and mash potatoes with a fork.
4. Add nutmeg and mix
5. Serve topped with sour butter
Makes five to six servings