BROWN 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)
Provided by Kaleigh
Categories side dish
Time 35m
Number Of Ingredients 7
Steps:
- 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 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.
Nutrition Facts : Calories 114 calories, Sugar 3.2 g, Sodium 319.7 mg, Fat 5.8 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 14.8 g, Fiber 2.2 g, Protein 1.3 g, Cholesterol 15.3 mg
SAGE-BUTTER MASHED POTATOES
Steps:
- Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.
MASHED SWEET POTATOES WITH SAGE BUTTER
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
- Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.
SAGE AND GARLIC MASHED POTATOES
Categories Garlic Potato Side Yogurt Fall Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
- Make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
- Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
- Preheat oven to 350°F.
- While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
- Heat potatoes in oven until heated through and top with fried sage leaves.
SWEET POTATO AND SAGE-BUTTER CASSEROLE
Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
- Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
- Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
- Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.
SWEET POTATOES WITH PARMESAN SAGE BUTTER
Sweet potatoes with a lovely buttery flavor enhanced with the sage and the cheese. Definitely not for the diet-conscious, but this is more of a special occasion dish. And it is a good change from the sweet potato dishes with marshmallows on them! Prepare these up to the point of heating, then pop them into the oven to warm before serving!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Steam or boil potatoes until teneder, about 15-20 minutes; drain if necessary, and allow to cool.
- Preheat oven to 400 degrees F.
- Grease a 13x9-inch casserole or baking dish and set aside.
- In a large skillet, melt butter and cook until butter just starts to brown, about 3-5 minutes.
- Add the sage leaves and the salt and pepper and cook until the butter darkens to a deep golden color (but not burnt).
- Pour butter mixture over potatoes, add 3/4 cup of the parmesan cheese and toss well.
- Place potates in the prepared baking pan and cover with a lid or seal with aluminum foil; bake in the preheated oven for about 18-20 minutes or until heated through.
- Sprinkle with the remaining parmesan and serve.
Nutrition Facts : Calories 393, Fat 19.1, SaturatedFat 11.9, Cholesterol 51.9, Sodium 365.8, Carbohydrate 46.9, Fiber 7.2, Sugar 9.7, Protein 9.8
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- Peal and cut up the potatoes into medium chunks. Mine were about 1 inches cubed but there is no need for perfection here…you are going to mash them! Place potatoes in a medium sauce pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to medium to maintain a slow boil.
- Cook until the break apart easily with a fork. They should be very tender! The time will vary greatly by how large your pieces are! Mine took about 20 minutes.
- While your potatoes cook, heat your butter in a small saucepot or skillet over medium heat, swirling occasionally until the butter turns a golden brown and it takes on a nutty aroma. There are only a few moments between perfect and burned, so watch it like caramel!
- Remove the butter from the heat and stir in sage, it will boil. Gently swirl the sage in the butter until it stops bubbling and set aside until your potatoes are ready. If you wait too long and your butter starts to reharden, you can just heat it gently over low heat until it is liquid again.
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