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Best Brown Butter Sage Mashed Sweet Potatoes

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Nutty brown butter and crispy sage transform humble sweet potatoes into a deeply comforting, elegant side dish that’s ready in about 30 minutes. Perfect for Thanksgiving or a cozy weeknight dinner.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks
  • 6 tablespoons unsalted butter (85g)
  • 12–15 fresh sage leaves
  • 1/4 cup heavy cream or half-and-half (60ml)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced (optional)

Instructions

  1. Prep the Sweet Potatoes: Peel the sweet potatoes and cut them into 1-inch chunks. Rinse under cold water to remove excess starch.
  2. Boil the Potatoes: Place the potato chunks in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes. Drain well and let steam dry for 1-2 minutes.
  3. Brown the Butter: While the potatoes boil, place the butter in a small skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom. When it smells nutty and is a deep amber color, immediately remove from heat (about 4-5 minutes).
  4. Fry the Sage: Drop the fresh sage leaves into the hot brown butter. They will sizzle and crisp in about 15-20 seconds. Flip once with a fork, then transfer to a paper towel-lined plate to cool.
  5. Mash the Potatoes: Return the drained potatoes to the warm pot (off heat). Mash with a potato masher or ricer until smooth.
  6. Combine Everything: Pour the brown butter (minus the crispy sage) over the mashed potatoes. Add the heavy cream, salt, pepper, and maple syrup if using. Stir gently until combined and silky. Taste and adjust seasoning.
  7. Serve: Transfer to a warm serving bowl. Top with crispy fried sage leaves and a final crack of black pepper. Sprinkle with flaky sea salt if desired.

Notes

Don’t rush the brown butter; medium heat is key. Dry the potatoes well after draining to avoid watery mash. Warm the cream before adding to prevent gummy texture. Season in layers for best flavor. Make ahead: boil and mash potatoes up to 2 days ahead; reheat with a splash of cream, then make fresh brown butter and sage.

Nutrition

Keywords: brown butter sage mashed sweet potatoes, sweet potato mash, Thanksgiving side dish, easy sweet potato recipe, brown butter sage

Find it online: https://grubella.com/best-brown-butter-sage-mashed-sweet-potatoes/