Sage Brown Butter Mashed Sweet Potatoes Recipes

SAGE & BROWN BUTTER MASHED SWEET POTATOES

Steps:

• Add potatoes to a large pot and fill pot with water, just enough to cover the potatoes. Salt the water with a tablespoon of salt. Cover and bring water to a boil. Once boiling, remove cover and cook for another 15 to 20 minutes, or until potatoes are very tender.
• While the potatoes boil, add 3 tablespoons of butter to a small sauce pan. Place over medium heat and cook until butter browns, but doesn't burn. Remove from heat and add sage, remaining butter, and heavy cream. Set aside.
• Remove potatoes from water (but do not discard the water!) and place into bowl of stand mixer. Add butter and cream mixture. Pulse mixer with paddle attachment to mash the potatoes. If you don't have a stand mixer, simply use a potato masher to achieve this.
• Once potatoes are mashed, add 1 or 2 teaspoons of salt (to taste). Mix on low to combine, or use a wooden spoon to combine. If potatoes are too dry, add a little of the reserved potato water until desired consistency is reached. Place in serving dish and serve immediately.

BROWNED BUTTER SWEET POTATOES WITH SAGE

Steps:

• 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.

BROWN BUTTER SAGE SWEET POTATO MASH

Steps:

• Peel sweet potatoes and cut into 1/2-inch cubes. Place in a medium saucepan with whole garlic cloves and broth. Add water as needed to just cover the sweet potatoes.
• Bring sweet potatoes to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
• Meanwhile, make the sage-infused brown butter. Finely chop sage. Add butter to a small skillet and heat over low heat, stirring, until butter is golden. If you listen carefully, the butter will stop crackling when it is browned. Add sage and stir, then turn off heat.
• Drain sweet potatoes, reserving 1 cup of the cooking liquid. Add browned sage butter, salt and pepper. Use a potato ricer or masher to mash sweet potatoes until smooth, adding cooking liquid as needed until the desired consistency is reached.
• Serve hot. Store leftovers in an airtight container in the refrigerator.

SPIRALIZED BROWN BUTTER SAGE SWEET POTATO

Steps:

• Cut sweet potato into spaghetti-like ribbons with a spiralizer.
• Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
• Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
• Season sweet potato with salt and garnish with crisp sage leaves.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.