Savory Mashed Sweet Potatoes
Simple and delicious. Browned butter and sage help to elevate these while keeping the dish savory and easy to make. So yummy!
- 4-5 large sweet potatoes, peeled and diced
- 1/2 cup milk of choice, I used buttermilk, adjust quantity to desired thickness
- 1/2 cup salted butter, 1 stick
- 4 sage leaves, plus more for garnish
- salt and pepper to taste
In a large pot of boiling water, add the diced sweet potatoes. Boil until soft and fork tender. Drain and put in a food processor. Pulse until smooth, then add milk and pulse again until creamy.
In a small frying pan over medium/medium low heat, add the stick of butter. Let it melt a bit and add sage leaves. Swirl the pan often to not burn the butter. It will become a little nutty smelling and the sage should be frying up and infusing the butter. The color should be a light amber brown color. Remove the sage leaves and set aside.
Add some of the browned butter to the food processor and pulse a few times. Stir in salt and pepper to taste. To serve, dish the potatoes into a bowl, drizzle with remaining browned butter and garnish with sage leaves. Enjoy!