Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork. The brown butter adds a rich nuttiness, while the sage gives it a cozy, autumn vibe.
Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cubed
4 tablespoons unsalted butter
6 fresh sage leaves
½ cup heavy cream (or milk for a lighter version)
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Sea salt and fresh ground pepper, to taste
Method:
1. Place the cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender. Drain well.
2. In a small saucepan, melt the butter over medium heat. Add the sage leaves and swirl the pan occasionally until the butter begins to turn golden brown and smells nutty (about 4-5 minutes). Remove from heat and set aside. Discard the crispy sage leaves (or keep them as a garnish).
3. In a large bowl, use a hand mixer or potato masher to whip the drained sweet potatoes until smooth. Slowly add the heavy cream, maple syrup, and cinnamon (if using) while continuing to whip until light and fluffy.
4. Drizzle the brown butter into the whipped potatoes and mix until well combined. Add salt and pepper to taste.
5. Transfer to a serving dish, drizzle with any extra brown butter, and garnish with the crispy sage leaves if desired.
Holiday Accoutrements Recipes
It’s turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade accoutrements. Welcome guests with fresh-from-the-oven galette tarts filled with spinach, mushrooms and Grana cheese, plus mushroom duxelles and a spiced marmalade composed of walnuts, pear and onion to serve with crackers or crostini. Also included: Provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and red wine-infused cranberry sauce to cornbread mix for stuffing and seasonal produce including Sugar pie pumpkins, Brussels sprouts and locally-grown sweet potatoes. Here’s to a happy holiday—and a satisfied stomach, too!
Here are a few recipes ideas for the week:
Savory Mini Galette Tarts
Wow guests with these rustic tarts. (We’ve done all the prep work already!)
Brussels Sprouts with Bacon
Sautéed in chicken broth and tossed with garlic and shallots, these Brussels sprouts pair beautifully with bacon.
Rustic Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with crème fraîche and mushroom duxelles for a truly satisfying finishing touch.
Cornbread-Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized onions, this dressing will convert any stuffing lover.
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
How To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
