Fall Savory Butter

This savory, sweet potato butter with rosemary and maple syrup is perfect for your Thanksgiving table.  Best part is you can make it up to 3 days in advance. 

• Allow 1lb unsweetened real butter to come to room temperature (I leave mine out overnight day before I make any flavored butters). 
• Cook 1/2 large sweet potato (or butternut squash) until tender but not mushy, peel and set aside. 
• Wash, dry and finely chop some fresh rosemary (approximately 1 tbs). 
• Combine the following  ingredients, place in your favorite container, refrigerate,  allow to come to room temperature before serving. 
  • Large flake sea salt (I prefer Maldons)
  • 2 tablespoons (more or less, to taste) of high quality maple syrup.  
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