Brown Butter Sage Sweet Potato Mash 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.

BROWN BUTTER SWEET POTATO MASH

Steps:

• Pierce 4 sweet potatoes with a fork. Microwave until softened, 12 minutes. Melt 3 tablespoons butter in a saucepan over medium heat and cook until brown flecks appear. Add 3/4 cup milk, 1/2 teaspoon kosher salt and 1/4 teaspoon vanilla; heat until warm but not boiling. Peel the potatoes and puree in a food processor with the warm milk, adding up to 1/4 cup more milk if needed. Top with lemon zest.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

SWEET POTATO MASH

Steps:

• Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.

MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER

Steps:

• Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
• Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
• In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
• Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
• Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

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.

SWEET POTATO AND SAGE-BUTTER CASSEROLE

Steps:

• Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
• Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
• Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
• Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

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.

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.