Sweet Potatoes With Parmesan Sage Butter Recipes

GARLIC-PARMESAN SWEET POTATOES

Steps:

• Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
• Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
• Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
• Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.

SWEET POTATOES WITH SAGE AND PARMESAN CHEESE

Steps:

• Preheat oven to 400 degrees.
• Melt 2 tablespoons of the butter.
• Place potatoes in a 13-by-9-inch baking dish.
• Stir in butter, being sure to coat the potatoes well to prevent discoloration.
• Bake potatoes for 20 minutes, or until fork tender.
• In a heavy skillet over medium-low heat, melt remaining butter.
• Add sage.
• Pour butter mixture and 1 cup Parmesan cheese over potatoes.
• Stir well.
• Add salt and pepper to taste.
• Cover dish with aluminum foil.
• Bake for another 20 minutes.
• Sprinkle with remaining 1/2 cup Parmesan before serving.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

SWEET POTATO GNOCCHI WITH SAGE BUTTER

Steps:

• Preheat the oven to 400°F.
• Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer. Let the sweet potatoes cool slightly. Then peel them and pass them through a potato ricer into a large bowl (if you don't have a potato ricer, you can mash them with a fork). Let the sweet potato puree cool completely.
• Stir the Parmesan cheese and nutmeg into the sweet potato puree. Mix in enough flour to form a firm, slightly elastic dough. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Using your hands, gently roll 1 portion on the work surface to form a 1/2-inch-thick rope. Cut it crosswise into 1/2-inch pieces. Roll each piece over the tines of a dinner fork to form grooves. Arrange the gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions of dough.
• Bring a large pot of salted water to a boil. Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender. Use a slotted spoon to transfer them to a platter.
• Meanwhile, melt the butter in a small saucepan. Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant. Add the sage and cook for 2 minutes, until crisp. Sprinkle with salt and pepper.
• Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.

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.

GARLIC-PARMESAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
• Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
• Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

SWEET POTATOES WITH PARMESAN SAGE BUTTER

Steps:

• Steam or boil potatoes until teneder, about 15-20 minutes; drain if necessary, and allow to cool.
• Preheat oven to 400 degrees F.
• Grease a 13x9-inch casserole or baking dish and set aside.
• In a large skillet, melt butter and cook until butter just starts to brown, about 3-5 minutes.
• Add the sage leaves and the salt and pepper and cook until the butter darkens to a deep golden color (but not burnt).
• Pour butter mixture over potatoes, add 3/4 cup of the parmesan cheese and toss well.
• Place potates in the prepared baking pan and cover with a lid or seal with aluminum foil; bake in the preheated oven for about 18-20 minutes or until heated through.
• Sprinkle with the remaining parmesan and serve.