Description
Creamy mashed sweet potatoes with nutty brown butter and crispy sage. This easy, elegant side dish is perfect for holiday feasts or weeknight dinners.
Ingredients
- 3 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
- 6 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1/4 cup heavy cream, plus more if needed
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1–2 tablespoons maple syrup or brown sugar (optional)
- Pinch of cayenne pepper or freshly grated nutmeg (optional)
Instructions
- Peel the sweet potatoes and cut them into 1-inch cubes. Rinse under cold water to remove excess starch.
- Place the cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Drain the sweet potatoes in a colander and let them steam dry for 5 minutes to remove excess moisture.
- While the potatoes drain, melt the butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter foams, then subsides, and brown specks form at the bottom. Immediately add the fresh sage leaves and cook for about 30 seconds until crispy. Remove the sage leaves with a fork and set aside on a paper towel. Reserve about 1 tablespoon of the brown butter for garnish.
- Return the drained sweet potatoes to the warm pot. Mash with a potato masher or ricer until smooth. Do not over-mash.
- Pour most of the brown butter over the mashed sweet potatoes, reserving 1 tablespoon for drizzling. Add the heavy cream, salt, and pepper. Stir gently until well combined. Taste and adjust seasoning. Add more cream if needed for desired consistency.
- Transfer the mashed sweet potatoes to a warm serving bowl. Drizzle with the reserved brown butter and top with the crispy sage leaves. Serve immediately.
Notes
Don’t rush the brown butter; watch it closely to prevent burning. Use a light-colored pan to see the color change. Dry sweet potatoes thoroughly after draining to avoid watery mash. Warm the cream before adding to prevent lumps. Do not use an electric mixer to mash, as it will make the potatoes gummy. For make-ahead, prepare the mash up to 2 days in advance and reheat with a splash of cream; make fresh brown butter and sage just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 285
- Sugar: 12
- Sodium: 320
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 5
- Protein: 3
Keywords: brown butter sage mashed sweet potatoes, sweet potato side dish, holiday sweet potatoes, easy sweet potato recipe, gluten-free sweet potatoes, vegetarian sweet potatoes