Elevate your everyday sweet potatoes with these savory brown butter sage mashed sweet potatoes! They're healthy, easy to make, and fancy enough for a holiday side dish! (gluten-free, vegetarian)
Does anyone else love sweet potatoes, but tend to forget about them? I always have a few in the back of my pantry that start to sprout, then when I finally cook them, I kick myself for not making them sooner because they are so good.
After you make these mashed sweet potatoes, you won't be able to stop thinking about them. They are my go-to easy side dish this time of year, and they'll become yours, too!
Why You'll Love These Mashed Sweet Potatoes
Sometimes you just want a break from the sweet-leaning, cinnamon-filled sweet potatoes that are so familiar in the fall. That's where this recipe comes in. What makes these mashed sweet potatoes special is the sage-infused brown butter. Sounds fancy, but it's super easy to make, and it makes this sweet potato mash super delicious. This recipe is also healthier than most mashed sweet potato recipes, since it's free from added sugar and relies on the starchy cooking liquid for both flavor and texture.
How do you make brown butter?
Easy. It's just like it sounds. Heat butter on low heat on the stove until it turns brown. Watch it though, you don't want it to burn (then it would be black butter and not tasty.) I've learned that they key is to listen while you're cooking. Once the butter stops crackling, it's time to turn off the heat.
How To Make Brown Butter Sage Mashed Sweet Potatoes
- Place peeled, cubed sweet potatoes in a pot with broth and garlic. Add just enough water to cover the sweet potatoes and boil until tender. Drain, reserving a cup of the cooking liquid.
- Make the sage infused brown butter. Add butter to a pan and heat on low heat until browned (see tip above). Turn off heat and add the sage, stirring.
- Mash the sweet potatoes with the sage infused butter, salt and pepper. Add cooking liquid until you reach a creamy, smooth consistency.
Tips For Making Perfect Mashed Sweet Potatoes
- Cut the sweet potatoes into uniform sized cubes for even cooking.
- If you like a fluffier, more smooth consistency, feel free to use hand beaters or a stand mixer to whip the potatoes.
- I like to use the same pot I cooked the potatoes in to make the butter while the potatoes are in the colander. That way I only have one pot to clean!
What is the best way to mash sweet potatoes?
It all depends on the texture you prefer. I like to use a potato ricer or potato masher with extra small holes to make this sweet potato mash fluffy, but with a little bit of texture still. You can use a standard potato masher for a little more of a chunky texture or a hand mixer or stand mixer for a smoother, more airy texture.
What To Serve With These Sweet Potatoes
- Perfect Rosemary Garlic Pork Tenderloin
- Slow Cooker Balsamic Braised Short Ribs
- Easy Skillet Pork Chops with Balsamic Glaze
- Maple Brown Sugar Glazed Ham
- Honey Pecan Salmon
- Crispy Balsamic Roasted Brussels Sprouts
If you make this recipe, please be sure to leave a star rating in the comments below!
PrintBrown Butter Sage Sweet Potato Mash
Elevate your everyday sweet potatoes with these savory brown butter sage mashed sweet potatoes! They're healthy, easy to make, and fancy enough for a holiday side dish! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: holiday
Ingredients
- 2 medium sweet potatoes
- 2 cloves garlic
- 1 cup vegetable or chicken broth
- 2 tbsp butter
- 2 tsp fresh sage
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Peel sweet potatoes and cut into ½-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.
Notes
- Cut the sweet potatoes into uniform sized cubes for even cooking.
- If you like a fluffier, more smooth consistency, feel free to use hand beaters or a stand mixer to whip the potatoes.
- I like to use the same pot I cooked the potatoes in to make the butter while the potatoes are in the colander. That way I only have one pot to clean!
Keywords: brown butter sage mashed sweet potatoes, savory mashed sweet potatoes, healthy mashed sweet potatoes
Adrien says
Your recipe does not mention a step where we use the broth, but I assume it is with the water while boiling.
Adrien says
Of course I see the broth placement now! Whoops. Sorry, I am recovering from surgery and on pain meds. I probably shouldnt be using a knife right now haha. Cant wait to eat this though!