Sweet Potatoes With Parmesan Sage Butter Food

SWEET-POTATO-AND-SAGE TIAN

Steps:

• Preheat oven to 375°F. Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
• Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
• Meanwhile, slice sweet potatoes into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil.
• Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.

SWEET POTATOES WITH SAGE AND PARMESAN CHEESE

Steps:

• Preheat oven to 400 degrees.
• Melt 2 tablespoons of the butter.
• Place potatoes in a 13-by-9-inch baking dish.
• Stir in butter, being sure to coat the potatoes well to prevent discoloration.
• Bake potatoes for 20 minutes, or until fork tender.
• In a heavy skillet over medium-low heat, melt remaining butter.
• Add sage.
• Pour butter mixture and 1 cup Parmesan cheese over potatoes.
• Stir well.
• Add salt and pepper to taste.
• Cover dish with aluminum foil.
• Bake for another 20 minutes.
• Sprinkle with remaining 1/2 cup Parmesan before serving.

SWEET POTATOES WITH PARMESAN SAGE BUTTER

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.

ROASTED SWEET POTATOES AND NOODLES IN BROWN SAGE BUTTER

Steps:

• Peel sweet potatoes and cut into bite-size cubes. Toss with a small amount of olive oil. Spread on a baking sheet and bake at 375 degrees, turning occasionally, until tender and carmelized (about 40-50 minute depending on how thick you sliced them) Remove from oven and set aside.
• Cook noodles according to package directions.
• While the water for the noodles is heating, melt butter in a small saucepan over medium heat until the milk solids begin to brown, about 5 minutes. Add dried sage, reduce heat to low. Allow to simmer while noodles cook, stirring occasionally.
• Drain noodles and toss with browned sage butter and roasted sweet potatoes. Salt very lightly to taste. If desired, a little shredded Parmesan cheese can be sprinkled over the top before serving.

MAPLE SCALLOPED SWEET POTATOES WITH SAGE

Steps:

• Preheat the oven to 350*F.
• Spray a 3 quart baking dish with nonstick vegetable spray or lightly butter it. Arrange the sliced sweet potatoes in the dish in an even layer. In a large bowl, whisk together the Maple Cream ingredients until well combined. Pour the mixture over the sweet potatoes, and push them down a bit to be sure they are coated in liquid.
• In a small bowl, combine the Topping ingredients and set aside.
• Bake the potatoes for 35 minutes, and then sprinkle them with the topping. Bake for another 25 to 35 minutes, or until the topping is browned, the potatoes are tender, and the liquid is thickened.
• Garnish with a sprinkle of fresh sage leaves if desired.