Mashed sweet potatoes with browned butter and sage is an easy Thanksgiving side dish recipe. I came pretty late to the sweet potato party. Those marshmallow and brown sugar topped side dishes frighten me.
I’ve never been a fan of sweetened sweet potatoes, but mashed sweet potatoes with browned butter and sage is sublime! (This post was originally published on October 17th, 2013. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.)
I love rice and potatoes as side dishes too, but there is something about the combination of the sweet potatoes, browned butter and sage, that adds a nice touch of autumn to just about any dish. If you love browned butter and sage, try this Pumpkin Ravioli with Browned Butter, Sage and Walnuts as a delicious and easy vegetarian main dish for Thanksgiving.
Browned Butter or Clarified Butter?
For this dish, you’ll want the nutty taste of browned butter rather than just topping it with a pat of butter or clarified butter. The difference between browned butter and clarified butter is that the milk solids don’t need to be skimmed off. Check out this post on how to clarify butter. The key to perfectly browned butter, is to heat it over a medium heat, just to the point of golden brown. No more, no less. A bit in one direction or the other and your butter will be melted or burnt, not nutty and flavorful. Keep your eye on it. It won’t take long though, just a few minutes. Bruising the sage brings out the flavor even more. Love sage? Try this butternut squash ravioli with sage.
Nutritional value of sweet potatoes
Sweet potatoes and regular potatoes have the same number of carbohydrates, but sweet potatoes boast more fiber and are lower on the glycemic index than white potatoes. They also contain vitamins and minerals as well as a potassium.
More fall side dishes
Here are a few more side dishes that are perfect for autumn. Harvest casserole is a colorful blend of three vegetables tossed in herbs, butter and garlic.
Golden rice pilaf is nice accompaniment to chicken or pork.
Don’t limit cornbread stuffing to Thanksgiving, it goes well with any poultry dish.
Browned Butter Sweet Potatoes with Sage
Ingredients
- 3 cups cooked mashed sweet potatoes about 4 medium
- 6-7 large sage leaves cut chiffonade
- 6 Tablespoons unsalted butter
- Kosher salt and pepper to taste.
Instructions
- Clean and cook the sweet potatoes until flesh is tender. Either prick and bake or microwave. About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
- Peel and reserve flesh. (I save the peels for my dog)
- In the bowl of a mixer, fitted with a paddle, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
- In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
- Blend sweet potato mash and browned butter and sage until mixed. Season with salt and pepper to taste.
- Serves 6, 1/2 cup each.
Nutrition
Jill @ Living the Healthier LIfe says
This looks so good! I love sweet potatoes but don’t cook them nearly enough. This is def. getting added to the list of things to try! Thanks for dropping it by!
Cynthia says
I don’t cook them as much as I should either!
Cindy (Vegetarian Mamma) says
Perfect for Thanksgiving (or anytime really!) YUM! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Cynthia says
Thanks Cindy! I appreciate it!
Annie @ Annie's Noms says
I’m so obsessed with sweet potatoes at the moment, I NEED to make this!! Love the addition of browned butter, it makes everything amazing!
Laura says
Thank you for not adding more sugar to this! I love sweet potatoes and they are perfect they way you prepared them!
Christina @ Christina's Cucina says
As a Brit, you know I don’t get the sweetened sweet stuff, especially when there’s MARSHMALLOWS on a savory side dish! That just kind of blows our minds, but this is much more palatable to me, even though I’m not a sweet potato fan. Maybe I’ll just be late to the party, too! 😉
Kimberly @ The Daring Gourmet says
This sounds wonderful! I love sweet potatoes and this is a delicious way to serve them – love the addition of the browned butter and sage!
cristina says
I like this recipe – sweet potatoes have such a strong flavor already, it doesn’t need much so how can you go wrong with delicious browned butter and sage – classic autumn/holiday flavors. 🙂
Ginny McMeans says
Simple and perfect side dish. Love the sage as an herb – it must taste wonderful!
Vicky @ Avocdo Pesto says
Right there with you on the dislike of the sweetened sweet potato dishes, and that totally deterred me from trying sweet potato recipes for such a long time! Love them now though and love this : ) Sage is the best!
Marjory @ Dinner-Mom says
This is a must for our holiday table…if I can wait that long!
Brandon @ Kitchen Konfidence says
Lovely simple flavors here! Sweet potatoes are my second favorite side right behind stuffing 🙂
Cynthia says
I’m a stuffing girl too Brandon! But the sweet potatoes add a color and variety to the thanksgiving meal!
Shashi at RunninSrilankan says
You might be late but you sure brought a winner to the Sweet potato party! Loving the sage in this mash!
Sarah Walker Caron (Sarah's Cucina Bella) says
Mmm. These sound awesome. I love the flavor of sage with sweet potatoes. I’m a big fan of sweet potatoes.
Cynthia says
We eat them year round here Sarah! But sage is just so perfect for autumn!
Lisa says
I grew up on marshmallow covered sweet potatoes. But as I’ve gotten older, I find myself seeking out savory versions of childhood favs (I.e. savory oatmeal is to die for). As a result I tried these potatoes. I’m now a fan. Love the nuttiness of the brown butter, the delicate herb of sage and the natural sweetness of the sweet potato. I topped mine with a bit of coarse sea salt just to further reduce the sweetness on the tongue.
Cynthia says
Thank you so much for your comment. You’re right, a little coarse salt brings out the sweetness!
Judy says
Made this for Thanksgiving, today. Everyone enjoyed it, even my 5 year old grandson! It’s now part of the family tradition.
Cynthia says
oh, thank you so much! I’m glad you enjoyed it!