Whipped Sweet Potatoes with Brown Butter and Sage

Ingredients

• 6 Sweet potato
• 3 tbsp Unsalted butter
• 2 tbsp Fresh sage, whole leaves
• ½ cup 1% milk, warmed
• ½ cup Plain nonfat Greek yogurt
• 1 tbsp Pure maple syrup
• 1 tsp Kosher salt
• ½ tsp Black pepper
• ¼ cup Pecans, toasted, chopped (optional)

Method

1. Roast the sweet potatoes whole at 400°F for 50-60 minutes until they collapse and leak syrup. Roasting rather than boiling concentrates them instead of waterlogging them — it is the difference between this and every sweet potato dish you have been served.
2. Scoop the flesh into a bowl. Mash or pulse with warm milk, yogurt, maple, salt and pepper until smooth.
3. Brown the butter: melt it in a small pan over medium and keep going past the foaming stage, swirling, 3-4 minutes, until the milk solids turn hazelnut brown and it smells like toffee. Watch it — it goes from brown to burnt in seconds.
4. Drop the sage leaves into the hot butter for 20 seconds until crisp.
5. Spread the potatoes in a wide dish, pour the brown butter over in a spiral, and scatter the sage and pecans.

Notes

✨ The restaurant touch

Brown butter. Three extra minutes and it turns a familiar dish into one people ask about.

🧒 For the kids

Hold back a scoop before the pepper and serve it plain with a little extra maple.

🌿 From the garden

Sweet potatoes grow well here from slips planted in June, and store for months.

🥡 Leftovers

4 days. Thin with milk and reheat gently; excellent under a fried egg.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.