Brown Butter and Sage Mashed Sweet Potatoes

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These mashed sweet potatoes get a major upgrade with nutty brown butter, crispy sage, and just the right touch of creaminess. It’s a cozy, savory side dish that feels special and perfect for the holidays.

I’ll be honest, I wasn’t even planning to make mashed sweet potatoes this year. But as I was pulling together dishes for Friendsgiving, I thought…do we really need another bowl of regular mashed potatoes? They’re good, of course, but they’re kind of the predictable side dish that just sits there playing it safe—and usually needs gravy to make it interesting.

So I decided to switch things up and give the humble sweet potato a little glow up with brown butter, crispy sage, and a touch of nutmeg. I already love mashed sweet potatoes on their own, but this version takes it up a notch. They’re buttery, creamy, and full of cozy fall flavor—no gravy required.

Take it up a notch with a crispy topping

And if you want to make them even more special, try adding a maple pecan topping. Just toast finely chopped pecans (or walnuts) in a skillet over medium heat for a few minutes until fragrant, then drizzle in a bit of maple syrup, add a pinch of salt, and toss in some finely chopped fresh sage leaves. Stir until everything’s lightly caramelized and golden, then spread it out on parchment to cool and crisp up. Sprinkle the crunchy mixture over the mashed sweet potatoes right before serving for a sweet, nutty finish that takes the whole dish over the top.

How I Make It

Peel and slice the sweet potatoes into thin rounds so they cook evenly. Boil them until they’re just fork-tender, then drain them and return them to the pot. This is where the magic happens: mash them over medium heat for about five minutes to cook off any extra water. This helps keep the mash from getting watery.

Meanwhile, brown some butter with fresh sage leaves and a couple smashed garlic cloves. Keep an eye on it, the butter will start to foam, then smell nutty and turn golden. When the sage is crispy and the butter is browned, pull out the garlic cloves and set the sage aside.

Then add the browned butter, some extra cold butter, a splash of cream or half-and-half, a sprinkle of salt, nutmeg, and a little pepper. If you want a tiny hint of sweetness, a drizzle of maple syrup is a great addition. Mash it all together until it’s velvety and smooth.

Top with those crispy sage leaves right before serving.

Tips

• Browning the butter slowly gives it a deeper flavor
• Use half-and-half instead of cream for a lighter version
• If your sweet potatoes seem watery, mash them longer over heat to dry them out
• Add more sage if you love a bold herb flavor
• This recipe reheats really well in the microwave or oven

Make Ahead Suggestions

• Make the mashed sweet potatoes a day ahead, then reheat gently over low heat or in the oven
• Store in an airtight container in the fridge for up to 5 days
• If reheating in the oven, cover with foil to keep them from drying out

Brown Butter Sage Mashed Sweet Potatoes

Upgrade your holiday sides with these brown butter sage mashed sweet potatoes. Creamy, savory, and lightly sweet with crispy sage on top.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 4 lb sweet potatoes peeled and sliced 1/4 inch
• 6 tbsp unsalted butter 4 tbsp for browning, 2 tbsp for finishing
• 8 to 10 sage leaves
• 2 garlic cloves smashed
• 1/2 cup heavy cream or half-and-half
• 1 tsp salt plus more to taste
• 1/8 to 1/4 tsp freshly grated nutmeg
• Pepper to taste
• 1 to 2 tsp maple syrup optional

Notes

Optional crispy topping for serving: 

Toast 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat for a few minutes until fragrant. Then add a small drizzle of maple syrup, a pinch of salt, and finely chopped crispy sage leaves. Stir until the nuts are coated and lightly caramelized (about 2–3 minutes), then spread them on parchment to cool and crisp up.

Method

 

1. Boil sweet potatoes until fork tender, about 12 minutes. Drain.
2. Return potatoes to pot and mash over medium heat for 5 minutes to evaporate moisture.
3. In a small skillet, melt 4 tbsp butter. Add sage and garlic, cook until butter is browned and sage is crisp. Remove garlic.
4. Stir in remaining butter, cream, salt, nutmeg, pepper, and maple syrup if using. Mash until creamy.
5. Top with crispy sage before serving.

Video