Elevate your sweet potato side dish with this savory brown butter sage sweet potato mash! It’s easy enough to serve on a weeknight, but fancy enough for a holiday side dish! (gluten-free, nut-free, vegetarian)
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 medium-low heat, stirring, until butter is golden. Add sage and stir, continuing to cook until butter is a deeper brown but not burned. Turn off heat.
Drain sweet potatoes, reserving 1/2 cup of the cooking liquid. Add browned sage butter, salt and pepper. Use a potato ricer 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.