Brown Butter Sage Mashed Sweet Potatoes

IT AIN’T NO LIE, this bowl of Brown Butter Sage Mashed Sweet Potatoes 100% deserves a spot on your Thanksgiving buffet table.  It doesn’t take much to make me happy, but man oh man is brown butter the key to my heart. If you’re feelin’ the urge to take your sweet potatoes up a notch this year, this simple side dish is definitely the answer because anything with brown butter is guaranteed to be a show stopper… Creamy roasted sweet potatoes blended with toasty brown butter and maple syrup, and topped off with crispy fried sage.

Brown Butter Sage Mashed Sweet Potatoes

If that’s not doin’ it for you, please just trust me when I tell you these are the most delicious sweet potatoes of all time and are absolutely perfect for Fall.  They are great by themselves or served with smoked turkey, pork tenderloin, honey baked ham, grilled chicken, mac & cheese, brussels sprouts..you name it!

Brown Butter Sage Mashed Sweet Potatoes

I’m so thankful for all of my amazing friends, family, and FANS (yep, i’m talkin to you)- i love you all mucho.  But also very thankful for brown butter.

Brown Butter Sage Mashed Sweet Potatoes
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Brown Butter Sage Mashed Sweet Potatoes

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x

Ingredients

  • 3 large sweet potatoes, peeled and cut into 2 inch cubes
  • 4 T olive oil
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 2 garlic cloves, minced
  • 6 T butter
  • 2 T maple syrup
  • 1/4 tsp dried thyme
  • 5 sage leaves
Scale

Instructions

  1. preheat oven to 400 and line baking sheet with parchment paper.
  2. Toss sweet potato cubes with olive oil, garlic, salt, pepper, and thyme and distribute evenly onto parchment paper.
  3. Roast for 30-40 minutes, or until a toothpick inserts easily.
  4. Meanwhile, heat butter in a small saucepan over medium heat. As the butter melts, it will start to foam and gradually change to golden brown. Swirl the pan occasionally to help the butter cook evenly. Once you have reached brown butter deliciousness, remove from heat and transfer to a small bowl to cool.
  5. Heat a few more T oil in a small sauce pan. When oil is hot, add sage leaves and cook for about 2 minutes. Remove from pan and place onto paper towels to soak up the oil; set aside.
  6. Transfer the roasted potatoes to your blender or food processor along with the maple syrup and 5 T of brown butter. Pulse until you’ve reached your desired consistency.
  7. Scoop into a medium sized serving bowl and drizzle with remaining brown butter and top with fried sage.
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