Best 3 Sweet Potatoes With Kalbi Butter Recipes

**Savor the Sweet Harmony of Sweet Potatoes with Kalbi Butter: A Culinary Journey of Korean and American Flavors**

Embark on a delightful culinary adventure with Sweet Potatoes with Kalbi Butter, where the vibrant flavors of Korean and American cuisine harmoniously intertwine. This savory dish features tender and caramelized sweet potatoes, lovingly roasted until perfection, embraced by a luscious and flavorful Kalbi butter. The Kalbi butter, an ingenious fusion of Korean and Western ingredients, tantalizes the taste buds with its savory and slightly sweet notes. This recipe collection offers two variations to cater to diverse preferences – a classic version and a vegan rendition. The classic Kalbi butter recipe utilizes traditional Korean ingredients like soy sauce, sesame oil, and garlic, while the vegan variation offers a plant-based alternative, crafting a delectable Kalbi butter with coconut aminos, maple syrup, and nutritional yeast. Whether you're a seasoned home chef or a culinary novice, this recipe guide ensures a delectable and memorable meal that will transport your palate to new heights of flavor.

Here are our top 3 tried and tested recipes!

SWEET POTATOES WITH TAHINI BUTTER

Sweet Potatoes With Tahini Butter image

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.

Provided by Samin Nosrat

Categories vegetables

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Steps:

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

SWEET POTATO BUTTER

Sweet Potato Butter image

This smooth creamy spread has a great combination of sweet potatoes and apples. It's a sweet and satisfying topping for a variety of breads. -Barbara Hoard, Mathis, Texas

Provided by Taste of Home

Time 2h15m

Yield about 4 cups.

Number Of Ingredients 8

Ingredients

6 cups diced peeled sweet potatoes
2 cups diced peeled tart apples
4 cups water
2/3 cup orange juice concentrate
1/2 cup packed dark brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves

Steps:

In a heavy saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/4 hours or until mixture is thickened and about 1 cup of liquid remains, stirring occasionally., In a blender, process mixture in batches until smooth. Transfer to jars or containers. Chill for at least 2 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.

KALBI COMPOUND BUTTER

Kalbi Compound Butter image

Make and share this Kalbi Compound Butter recipe from Food.com.

Provided by gailanng

Categories Korean

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 tablespoon sesame oil
1 teaspoon korean chili flakes (gochugaru)
3 garlic cloves, minced
2 scallions, trimmed and finely chopped (green onions)
one 1-inch piece ginger, peeled and minced
1 lb butter, softened

Steps:

In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.
In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers.

Nutrition Facts : Calories 452.6, Fat 47.8, SaturatedFat 29.4, Cholesterol 122, Sodium 1166.2, Carbohydrate 6.4, Fiber 0.3, Sugar 5.2, Protein 2.1

Tips for making Perfect Sweet Potatoes with Kalbi Butter

Choose the right sweet potatoes: Look for firm, smooth potatoes with no bruises or blemishes. Smaller sweet potatoes tend to be more tender and flavorful.
Scrub the sweet potatoes well: Use a vegetable brush to scrub the potatoes under running water. This will remove any dirt or debris.
Prick the sweet potatoes: Use a fork to prick the potatoes all over. This will help them cook evenly.
Roast the sweet potatoes until tender: Roast the potatoes at 425°F for about 45 minutes, or until they are tender when pierced with a fork.
Make the kalbi butter: While the potatoes are roasting, make the kalbi butter by combining soy sauce, brown sugar, garlic, ginger, and green onions in a small bowl. Then, stir in melted butter.
Brush the sweet potatoes with kalbi butter: Once the potatoes are roasted, brush them with the kalbi butter and return them to the oven for 5 minutes, or until the butter is melted and bubbly.
Serve immediately: Serve the sweet potatoes hot, topped with additional kalbi butter, if desired.

Conclusion

Sweet potatoes with kalbi butter are a delicious and easy-to-make side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and then brushed with a flavorful kalbi butter, made with soy sauce, brown sugar, garlic, ginger, and green onions. The result is a dish that is both sweet and savory, with a slightly crispy exterior and a tender, fluffy interior. Sweet potatoes with kalbi butter are sure to be a hit with everyone at your table!