Over the last few years, our family has added in a few new holiday favorite dishes. We’ve started including sugar free cranberry sauce and homemade stove top stuffing. However, when Thanksgiving comes around, the one dish my kids start requesting that I make is my mashed sweet potatoes with sage brown butter.
I’ll be honest, I’ve never enjoyed mashed potatoes. I’ve got issues with textures apparently and thus mashed potatoes were something I completely ignored. One year, I was making most of the Thanksgiving side dishes and so I had to make mashed potatoes. I decided we needed to broaden our horizons and switch things up a bit so we gave mashed sweet potatoes a try. Sweet potatoes are amazing because that are full of antioxidants, fiber, beta carotene, potassium, folate, and vitamin C.
Let me tell you, these sweet potatoes are amazing! Okay, so I still have a texture issue but these taste so good that even I will try to eat them! Loaded in delicious brown butter and sage, this is the perfect side dish for Thanksgiving but you’ll want them all year long! If you’ve never had brown butter or perhaps just never made it yourself, let me assure you that it is amazing and definitely worth the few extra steps. Plain butter is great but brown butter is on another level when it comes to taste buds! Then you add in sage and yum!
Oh and one tip: Do not throw away the sweet potato skins. Since you roast the sweet potatoes skin and all, the potato skins remove very easily. The skins are not used in the recipe but you do not want to just toss them. They taste like candy! That’s right candy! I put all my sweet potato skins in a bowl and by the time I had finished the recipe, the rest of my family had devoured them.
Note a mashed sweet potato fan? I get it! Try these roasted sweet potatoes with sage. They are very similar but without the mashed texture.
Mashed Sweet Potatoes with Sage Brown Butter
Preheat oven to 375 degrees.
Wash and dry sweet potatoes.
Coat the sweet potatoes in oil and place on a baking dish.
Sprinkle minced garlic on top of sweet potatoes.
Cover and place in oven for 1-1.5 hours.
Remove when tender and allow to cool.
In a small pan, melt butter over low-medium heat.
Once butter has melted add in ground sage.
Reduce to low and cook until butter has browned.
Remove pan from heat.
Peel sweet potatoes (this is incredibly easy to do once roasted).
Place peeled sweet potatoes into a large bowl or pot.
Mash the sweet potatoes using a potato masher or electric mixer.
Add in the sage brown butter as you mash.
Salt and pepper to taste.
Serves 10-14 people