Roasted Sweet Potatoes with Brown Butter and Sage

Autumn is my favorite of all the seasons, and there aren’t many foods that I associate with the fall and winter holidays more than sweet potatoes.  They’re very versatile, because in addition to the classic (and delicious) sweet potato pie, I’ll wager that nearly every family you meet has their own variation on the traditional sweet potato casserole.  My great-grandmother used to make sweet potatoes with marshmallow and pecans, and I have many memories of my mother’s candied yams.  My sister loves them simply baked and eaten like a regular baked potato – except with sugar to go along with the usual butter.  All these ways are good, but there are times when I just don’t want my sweet potatoes to be covered in all that sweetness.  They’re a pretty flavorful root vegetable on their own, and some simple roasting can really produce some surprising flavors – and the addition of just a little browned butter and sage creates a unique taste that Jess and I just love.

Roasted Sweet Potatoes with Brown Butter and Sage

  • Sweet potatoes – allow for approximately one potato per person.
  • 3-6 tablespoons olive oil; use more oil for more potatoes
  • 1-2 tablespoons kosher salt
  • 1/2 stick butter
  • 7 large sage leaves, cut chiffonade.  To chiffonade, stack the leaves flat on top of each other, then gently roll them into a cigar shape.  Using a sharp knife, slice the roll in thin strips, then break apart with your fingers.

Preheat oven to 400 degrees.  Scrub and then peel your sweet potatoes.  Slice them into 3/4″ medallions.  Toss the sweet potato slices with the olive oil and salt, coating thoroughly.  Lay the medallions flat on a cookie sheet and place into oven.  Roast for 10-15 minutes per side, or until the potatoes develop a deep brown color and are soft in the middle.  Remove potatoes from oven.

Melt the butter in a saucepan over medium-high heat.  The butter will foam up as it melts, and when this foam subsides, add the sage, gently stirring.  Allow the butter and sage to cook for 3-5 minutes – the butter will start to brown and the sage will become crispy.  Arrange sweet potato slices on a plate and top with the crispy sage and as much of the butter as you’d like.  Roasting the potatoes will concentrate their natural sugars, and the savory herb flavor of the butter and sage really compliment them well.  Enjoy!



4 thoughts on “Roasted Sweet Potatoes with Brown Butter and Sage

  1. Pingback: Mighty Good Recipe: Roasted Sweet Potatoes with Brown Butter and Sage «

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