Brown Butter Sage Roasted Sweet Potatoes

Um, yeah. So Thanksgiving is basically in two weeks. Just letting you know in case you COMPLETELY lost track of time like I did.

Can we just discuss for a minute the impossibility that Thanksgiving is already in two weeks? Anybody? Anybody?!?! Maybe it’s just me who is shocked by this sudden realization.

In the spirit of the ridiculously fast approaching holiday…side dishes!! Like these amazing sweet potatoes. Yum.

Preface…I’m one of those people who only likes sweet potatoes that are prepared in a savory way. I am not a fan of adding sweet things to the already sweet potatoes. I’m a salty and sweet kinda lady, nah mean?

#saltyandsweet4eva

So this delicious, salty, buttery, sage-y (word?) preparation pleases my tummy and my taste buds. What is it about roasting vegetables that makes them so awesome? Well…whatever it is…I am a fan. Not only is it one of the most delicious ways to eat veggies, it is also so easy to do! I mean come on…throwing some veggies on a sheet pan, letting them roast and become perfectly delicious in the oven, and sitting on your couch watching Netflix with a Pumpkin Spice Latte?

It almost feels like cheating.

Sweet potatoes roasted with olive oil, salt, and pepper alone would be a side dish worthy of your Thanksgiving spread. But oh no! We don’t stop there, people. While these delicious little morsels are becoming tender and wonderful in the oven, we throw some butter and sage leaves into a sauce pan and brown that butter up while infusing yummy, earthy sage flavor.

Let’s just take a moment to appreciate brown butter.

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I hope you used that moment to think about the nutty, toasty, buttery-ness that is BROWN BUTTER. This blog should be called The Brown Butter Diaries…because brown butter is my love language.

But when you infuse sage in with the brown butter….soooo good. SO GOOD.

This dish contains all the earthy, comforting flavors of fall, which makes it the perfect addition to your Thanksgiving dinner!

There are one of two ways you can present this:

1. Drizzle butter on the potatoes, toss, and serve it all together.
2. Set the potatoes out on their own and place the butter in a small bowl next to the potatoes so that people can add butter themselves.

However…if someone did the second option at my family’s Thanksgiving, I would sneak away with the bowl of brown butter claiming I never saw it before consuming the entire bowl myself…just sayin’ ?.

Option one is probably the easiest and most convenient way to go…but here’s the deal: as long as the sage infused brown butter is drizzled onto those tender, delicious sweet potatoes at some point, YOU GOOD.

Short Boone update…the vet called today and told me that since I brought him in on Monday, he has chewed through is bandage TWICE. One time he just got to the gauze, but the second time he got all the way through the bandage and actually chewed through a few stitches….sorry for the TMI.

So that’s good news and bad news. Bad news that he is extremely determined to make this process as miserable for himself as he possibly can – good news that we decided to leave him at the vet and he was able to be fixed up right away once they saw he had chewed through. That saved me a lot of stress!

Aaanyywaaayy…sweet potatoes! Brown butter! Sage! Legit.

5.0 from 2 reviews

Brown Butter Sage Roasted Sweet Potatoes

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Annie Chesson

Serves: 5 servings

Ingredients

• 4 sweet potatoes
• 4 tablespoons butter (salted or unsalted)
• 5 fresh sage leaves

Instructions

1. Preheat your oven to 400 degrees
2. Peel your sweet potatoes and chop them into small chunks - about 1-2 inches
3. Place the sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper
4. Toss everything together with your hands until all the potato chunks are evenly coated in oil and seasoning
5. Roast the potatoes for 20 minutes, removing the baking sheet from the oven half way through and turning the potatoes with a spatula
6. Meanwhile, in a sauce pan, melt the butter
7. When the butter is melted, add the sage leaves and simmer - stirring constantly - until the butter has browned (but don't burn it!!!)
8. If you used unsalted butter, you will need to add a bit of salt here
9. When the potatoes are done, remove them to a dish and drizzle with the sage brown butter

3.5.3208

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy Thanksgiving side dishes? Check these out:

Three Cheese Stuffed Garlic Crescent Rolls

Broccoli and Brussels Sprout Salad with Citrus Vinaigrette

The Best Mac and Cheese Ever