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.

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