This is such a fun recipe to do on Thanksgiving. You can make it ahead of a time, and it’s less sweet than its marshmallow topped counterpart.
Without further ado, here’s the Sage Brown Butter and Sweet Potato Bake recipe. Enjoy!
- 6 large sweet potatoes
- 1 stick butter, unsalted plus 1 tbsp
- 1/3 cup heavy cream
- 12 leaves sage
- 2 tbsp brown or coconut sugar
- 1/2 tsp cinnamon
- pinch cayenne pepper
- 2 tbsp toasted pecans or walnuts, chopped
- 1/4 cup bread crumbs, preferably panko
- 1/4 cup parmesan cheese
- Roast the potatoes :Turn the oven to 400. Place the potatoes on a baking sheet lined with aluminum foil. Using a chef knife, make two large incision at the top of the potato. Bake for 75-90 minutes until soft.
- Make the topping: While the potatoes are roasting, place the toasted chopped nuts, parmesan cheese, bread crumbs, 1 tbsp brown sugar, butter, and a 1/4 tsp of cinnamon in a small bowl. Toss.
- Make the sage brown butter: In a small sauté or sauce pan, melt the butter and sage leaves over medium heat. Continue to cook until the butter is a medium brown and begins to smell nutty. Remove from heat immediately.
- Whip the potatoes: When the potatoes are cooked, let cool until they are cool enough to peel. Place the potatoes in the bowl of a mixer or food processor. Pour in the cream, sage butter, remaining 1/4 tsp of cinnamon and sugar, pinch cayenne, and a good pinch of salt. If using a mixer, blend for 30-45 seconds. If using the food processor, pulse 4-5 times until the potatoes are mixed. You can also mix by hand using a potato masher or fork, and then whisk.
- Assemble the casserole: Use a baking dish large enough to hold the potatoes, most likely an 8x8 or 9x9 depending on the size of your potatoes. You can also use a cast-iron pan. Butter the dish and place the potatoes, make sure to even them out with a spatula. Scatter the reserved topping on top and bake 25-30 minutes at 350.