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