"Chef bros" 😄 Love how Jamon showed up very early and patiently waited for his bite.

Not only am I enamored by your cooking. Your fridge blew my mind. I didn't even know they did shelving like that.

Me: "I wonder why he salted the sweet potatoes before roasting... I'm sure he has his reasons" Kenji: "you may be asking why I salted the sweet potatoes before roasting. Me: "you're right, I'm excited to learn this" Kenji: "it's a habit and I probably didn't need to" Me: "baller, my friend. Baller."

every time I see something kenji related I learn new stuff. I never knew that thing about butter splattering. Thank you kenji, you’re awesome

Sweet potato skin fried in butter is a thing of beauty

It's funny how more often than not these simple recipes teaches me crucial cooking techniques that makes me a better cook..thank you Kenji! Just about every video you post is a gold mine

I never feel like I’m wasting time when I’m watching a cooking with Kenji video!

Hey, Kenji! Love seeing a food from my childhood on your channel. A trick that we do that makes it easier to peel and creates more caramelization when cooking is to individually wrap your sweet potatoes in foil after poking some holes with a fork or tine. For flavoring, I've found fresh squeezed orange juice and zest can add some beautiful brightness.

I am blown away by the fridge moment (around 1:40-1:44). Can we get a fridge tour video?

One of my favourite things about Kenji's videos is people in the comments sharing their own versions of the recipe and such. Always great for some extra inspiration

You season before roasting so when you eat the tasty skins later, they're even more delicious!

Kenji, do you know about the trick to making an even browner butter? (this isn't a poop pun). You add milk powder. It's apparently that simple. The milk solids in the powder toast up and give you an even greater/deeper browned butter flavor.

The way I check your account every day praying for a new video and it's the highlight of my day when there is 💖

Oven pro tip i learned recently: If you just turn on your broiler (aka grill) to high, it will preheat much much faster. I usually do this and in like three minutes im able to put my food in a rippin hot oven

If you start sweet potatoes in a cold oven, they come out sweeter. Something about them being at certain temp longer does chemical tricks in the flesh. I think Iearned that from Cook's Illustrated if anyone needs a source to search.

The doggo waited so patiently, such a good boy :) and sweet potatoes!!!

This recipe would also work really well with plantains instead of the potatoes. Here in Brazil we eat grilled fish with it, especially in the northeast. "Purê de banana com peixe assado". Its a perfect match.

Sweet potatoes are one of my favorites... whether roasted on their own, mashed, sliced and roasted, fried, or grilled.

Made this today, used honey instead of maple syrup and forgot I was supposed to add milk, turned out good anyways. Super easy recipe.

Try it with maple sugar and 5 spice powder. Really good. I do a quick sweet potato dish by peeling and cubing the sweet potatoes then cooking in the microwave until tender. Then a shot of salt and pepper, butter and maple sugar with 5 spice powder. When you forget to bake the sweet potatoes, that takes about 10 min total. Though I think now I will take the time to brown the butter. Yummy.

Wow Kenji, you nailed and elevated one of my favorite dishes. Watching you make this was amazing, thank you!

Lovey, I've really taken to sweet potatoes in the last few years. Either baked or mashed they're excellent. I like adding miso & butter to mine. The saltiness seasons the flesh & adds a good dollop of umami to the dish. Finish off with a few twists of fresh ground nutmeg & white pepper. 😋

I browned a whole pound of butter and put it into a mason jar... So amazing, with everything

I am so happy that Kenji makes these videos. Thank you so much!

Our family tradition is to add a shot of dark rum to this dish as well as the tiniest pinch of nutmeg and some heavy cream. Delicious.

Love your shows! I always learn so much. Such a treat!

Sweet potato is one of my favorite snack! Here in Bandung, Indonesia we have local variety called Ubi Cilembu or Honey Sweet Potato. U should try it!

I got excited when I saw the bowl of brussels sprouts and mushrooms. Cliffhanger!

To accentuate flavour, I place parchment under the sweet tater, then try not to burn the sugars that come off them. Instant umami that works for all things vegan/vegetarian.

1:39~ You nailed the calculations, Kenji!!

I concur, browned butter makes everything taste better. Just yesterday I was making hollandaise and forgot the butter on the stove. My nose averted me to the fact, and given that the shops were closed I thought why not, I’ll give it a try. It was delicious!

Add powdered milk to anything browned butter. What you brown in browned butter is milk solids. So add more milk solids.

Years ago I started making pancakes and grilled cheese with brown butter and I would absolutely say it makes them better

Exactly what I was looking for to do with my yams. Thank you

The dog mom in me rejoices in glee when Jamón gets his taste ❤️

I love mashed sweet potatoes. I usually add a whole bunch of fresh black pepper to mine

I didn’t even see the video yet but I am already excited to try this

I think I'll make these tonight! Thanks, Kenji!

Hey Kenji, will you ever do a video on making a good ramen broth?

Why haven't I seen GoPro cooking videos before? Genius idea!

Thanks for thinking of us and making this video!

Great stuff! This looks awesome Kenji

when you salt potatoes before cooking the salt penetrate trough and flavours the patato and it gives it a different taste then when you salt afterwards 6:42

Loving Kenji’s multiverse fridge

WHAT this sounds amazing!

My parents had sweet potato mash with their dinner while we were out at a tavern just last night, and weren't particularly impressed. I wonder if doing them this way will change their minds. Gonna have to try it!

Unrelated to the recipe. But I had to do a double take. We use the same bibs, and dry them on the faucet in the same way. Total trip. The stars are just like you and I my friends.

Add a 1/4 tsp of cayenne.

This is my favourite way to make sweet potatoes, but I put them through a razor and then add the brown butter.

Jamón is just eyeing those mashed sweet potatoes the entire video and I don't blame him

If I sauté a bit of onions, maybe some celery, carrots, add some stock, maybe some heavy cream or creme fraiche and just mix it real well - I got myself a really nice sweet potato cream soup.

you said "oops no thyme" however I think tyme is fantastic in mashed sweet potatoes, or most any sweet root veg dish for that matter.

Kenji's kitchen with big "hectic parenting day' energy

Hey Kenji, in the UK we add Angostura Bitters to our mashed Sweet Potatoes. Not sure why but tastes amazing. I'm going to try the Brown Butter. Thanks for the great content

I’ve been told sweet potato skin is great for dogs I’m sure Jamon would enjoy

6:05 that fridge tricked my mind out for a moment I was like what the hell is this guy's fridge Narnia

Alton Brown also likes the black nitrile gloves... because they make him look like a Bond Villain. >w>

I think I have to go full Chef John with a couple shakes of cayenne.

Kenji I think a sprinkling of nutmeg would enhance the flavour even more!!

I have made this a few times. If you get the thyme at the end in the perfect amount….this dish tastes like high end restaurant. If not it’s still great. But man with that but a bit of floral with the nutty toffee notes in the creamy potatoes is fire dude.

"one can't come away without the other" he says as he pulls away a piece of skin stuck to a clump of potato flesh XD

I ate yams no less than an hour ago, and I wish I waited until tomorrow to have them because I could have just done this instead! I'll keep this in mind for the future 👀

bet the dog would love the skin from the potato.

What's the point of adding salt and pepper to the outside before roasting if the skin isn't going into the dish?

I love brown butter. It is magic on any fish. I just made brown butter chocolate chip cookies too...damn

totally missed out on a little extra sweetness or a topper. Sugars from the potatoes caramelized on the pan and can be added back or crumbled on top of the mash, give it a try. AND if you don't want the sweetness in your mash, set aside for some tasty side bites.

How about adding a tiny bit of milk powder to browning butter to enhance the flavor?

And any recipe that calls for browned butter, you can add extra powdered milk and take it over the top.

I was thinking the same thing about the sweet potato skin. But I've learned to watch the full video before commenting!

My wife is going to love this recipe.

The whole vid I was wondering what new secret chef would impart on the wonders of pre seasoning sweet potato skin. Like it soaks in on a molecular lvl similar to meat or something. And then he dashed my hopes and said it was just habit! 😉🖤✌️

Which fridge do you have? I like it

In regard to the brown butter thesis, my only argument would be eggs, specifically fried/over easy. Of course it is all up to preference, but to me, I enjoy the more savory side and "egginess" of fried eggs. I feel the brown butter adds a bit too much nuttiness and a bit too much sweetness for my liking. Aside from eggs, I completely agree with the brown butter movement. Thoughts?

LMAO Me in my head: "Why the hell did he salt the outside then proceeded to take the skins off?" Kenji: "Well, I probably didn't need to"

Love to watch! May I suggest nutmeg? Perhaps a little sherry in lieu of the milk?

Your dog knows what's cooking.

HIS FRIDGE HAS A DOOR IN THE DOOR

Anything made with butter can be improved by using browned butter. Challenge: make a brown butter emulsification to poach lobster in the French Laundry method. Then let us know if it is better!

Your take on candied yams or “soul food” would be appreciated

I personally think Fettucine Alfredo (the original Roman version of fresh pasta, butter, and parmigiano reggiano) would not be better with brown butter. You're going for something rich in texture but light in flavour, and I think brown butter would be a bit too intense for that, would have to give it a try first though!

Man, you have been on a roll lately!

Oh shit that's so easy, I'm definitely making this

That's what my Husband Calls Me. Sweet Potato.🤣😂🤣

I was turning my phone sideways to ask about seasoning the skins as you started to question why you seasoned the outside of the yams. One step ahead of me.

Hey Kenji! Big long time fan, and love the videos! Actually have an odd question though, what model of toaster oven do you have? It looks like exactly what I am looking for, and I trust your judgement on these matters! Thanks, and look forward to more videos! :D

Today I watched Kenji play hot potato.

In this video Kenji says he hasn't found a case yet where regular butter is better than browned butter, but I just watched his potato leek soup video and he said not to brown the butter because that dish has a subtle flavor that doesn't go with browned butter. So I guess he found a case where it isn't better.

I've loved your videos and books for ages Kenji -- I always wanted to know what you thought of cooking classes for non-chefs in the internet age? It feels like there's so much info out there that they're basically not necessary but it also seems like an interesting thing to do. Have you got any opinions on that matter?

I don't think I've noticed the espresso machine next to the sink in other videos. How do you like it?

I feel like HEAR you considering a pun when that thyme fell out of the fridge. :)

Does seasoning the skin with salt and pepper actually do anything, given that they are discarded? I assume Kenji has done a side by side test and has concluded that it does, but I'd really like to know, as it seems like one of those things that chefs just do for the sake of doing cheffy things. Maybe I'll just buy his book.

Also curious about oiling the outside, i've never done that and been baking sweet potatoes for years. Its not like the skin has ever needed more browning.

What toaster oven do you have/ do you recommend it?

This looks so good! My wife and I love sweet potatoes. Do they need to be cooked for 90 minutes at 325? Or could I cook them at 400 for a shorter amount of time? I ask because we normally cook our sweet potatoes at 400 for 60-10 minutes.

Kenji really hates people who use those black nitrile gloves lol

Was about to ask why you seasoned and oiled the outside when not using the peel but you noticed yourself later on lol.

I'm doing this

Have you tried using browned butter in a roux? I wonder how a brown butter bechamel would work out.

would never in a million years put the s. potatoes into a clean bowl before the pan lolol

What's the best way to get the baked on sweet potato juice from the aluminum baking tray?