These Browned butter sweet potatoes with sage is an easy Thanksgiving side dish recipe, but it’s delicious to eat any time of the year.
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. So when they made a resurgence into the culinary world, I was leery to say the least. (This post was originally published on October 17th, 2013 and has been updated to contain nutritional information. 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. 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.
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.
I hope you enjoy my recipe for these browned butter sweet potatoes with sage.
Some of the items used in this post are available at my Amazon affiliate store.
Browned Butter Sweet Potatoes with Sage
- 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.
- 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.