Sage Brown Butter and Sweet Potato Bake

November 12, 2015



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!

Brown Butter and Sage Sweet Potato Bake

Brown Butter and Sage Sweet Potato Bake


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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