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.
Recipe can easily be doubled.
Keywords: brown butter sweet potato mash, sage sweet potato mash, brown butter sweet potato, sage sweet potato