Description
Creamy mashed sweet potatoes with the rich, nutty flavor of brown butter and aromatic sage.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 4 tbsp unsalted butter
- 8–10 fresh sage leaves
- 1/4 cup milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil sweet potatoes in salted water until fork-tender (15-20 minutes). Drain well.
- In a small pan, melt butter over medium heat. Cook until it turns golden brown (3-4 minutes).
- Add sage leaves to the browned butter and cook for 30 seconds until crisp. Remove sage and set aside.
- Mash sweet potatoes with milk, salt, and pepper. Stir in the brown butter.
- Crumble the fried sage leaves over the top before serving.
Notes
- For extra creaminess, use half-and-half instead of milk.
- Roast sweet potatoes instead of boiling for deeper flavor.
- Leftovers keep refrigerated for 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
