Browned Butter + Sage Sweet Potato Mash
This is a fabulously flavorful, savory alternative to the typical marshmallow-studded sweet potato side. Cooking the sweet potatoes in a crockpot keeps them warm until you're ready to serve and frees up coveted oven space on the big day.
Servings: 6 servings
- 3 large sweet potatoes
- 1/2 cup salted butter
- 1/2 cup heavy cream or coconut milk
- 6 fresh sage leaves
- sea salt to taste
Rinse sweet potatoes and cook in a crockpot on LOW for 6-7 hours or HIGH for 3-4 hours, until tender.
When you're ready to prepare the potatoes, melt the butter in a small skillet. Once it's melted, add sage leaves to the skillet and continue cooking the butter until it's browned, a few minutes. Remove sage leaves.
Skin the potatoes and toss them in the food processor with the cream for an ultra smooth mash. You can also just use a potato masher or fork if you don't have a food processor.
Put sweet potatoes in a serving bowl and stir in the browned butter, reserving a little to drizzle over the top, because hey, it's just plain pretty.
Taste and season with a little salt if needed.