• Partner Recipe

Roasted Sweet Potatoes With Sage and Browned Butter

Roasted Sweet Potatoes with Sage and Browned Butter
Sweet Potato
Roasted Sweet PotatoesMatt Taylor-Gross

For a more flavorful, less sickly-sweet Thanksgiving side, skip the marshmallows and give simply roasted sweet potatoes a dose of nutty browned butter.

Roasted Sweet Potatoes With Sage and Browned Butter
For a more flavorful, less sickly-sweet Thanksgiving side, skip the marshmallows and give simply roasted sweet potatoes a dose of nutty browned butter.
Yield: serves 4 people
Time: 35 minutes

Ingredients

  • 2 large sweet potatoes
  • 4 tbsp. LAND O LAKES® European Style Butter
  • 2 tbsp. brown sugar
  • 5 fresh sage leaves

Instructions

  1. Preheat the oven to 425°. Pierce the potatoes sparingly with the tines of a fork, and place on a foil-lined baking sheet. Bake, rotating once, until tender but not mushy, 40 to 45 minutes.
  2. Remove the potatoes (reserve the foil-lined sheet) and set aside until cool enough to handle. Using fingers, carefully pull away the skin and discard. Cut the potatoes into thin rounds (between 18 and ¼ inch), then transfer to the prepared baking sheet in a single layer.
  3. Meanwhile, raise the oven temperature to broil. In a small saucepan, add the butter. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 6 to 8 minutes. Quickly remove from the heat. Brush the potatoes generously with the browned butter, and divide the brown sugar among the tops of the potatoes, using fingers to distribute.
  4. Broil until the sugar is melted and caramelized, 4 to 6 minutes. Remove and, using a spatula, transfer the potato pieces to a platter. Drizzle with the remaining melted butter to taste, top with the sage and serve.