Brown Butter Sage Sweet Potato Mash

brown butter sage mashed sweet potatoes in a grey bowl with melted butter on top.

3 from 1 reviews

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)


  • 2 medium sweet potatoes
  • 2 cloves garlic
  • 1 cup vegetable or chicken broth
  • 2 tbsp butter
  • 2 tsp fresh sage
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. 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.
  2. Bring sweet potatoes to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
  3. 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.
  4. 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.
  5. Serve hot. Store leftovers in an airtight container in the refrigerator.


  • 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