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:
- Drizzle butter on the potatoes, toss, and serve it all together.
- 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.
PrintBrown Butter Sage Roasted Sweet Potatoes

- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 5 servings 1x
Ingredients
- 4 sweet potatoes
- 4 tablespoons butter (salted or unsalted)
- 5 fresh sage leaves
Instructions
- Preheat your oven to 400 degrees
- Peel your sweet potatoes and chop them into small chunks – about 1-2 inches
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper
- Toss everything together with your hands until all the potato chunks are evenly coated in oil and seasoning
- Roast the potatoes for 20 minutes, removing the baking sheet from the oven half way through and turning the potatoes with a spatula
- Meanwhile, in a sauce pan, melt the butter
- When the butter is melted, add the sage leaves and simmer – stirring constantly – until the butter has browned (but don’t burn it!!!)
- If you used unsalted butter, you will need to add a bit of salt here
- When the potatoes are done, remove them to a dish and drizzle with the sage brown butter
*This recipe is gluten free*
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
I can NOT believe that Thanksgiving is 10 days away, like umm where did the year go? I feel like I’m going to blink and it will be 2016. Not cool, father time. Not cool. Anyways, what is BEYOND TOTALLY cool – these taters! These rock, girlfriend! I love roasted sweet potatoes (and all veggies), because they are stupid easy and ridiculously delish. BUT, slathered with some sage brown butter? SWOON! Heeelllzzzz yes. Hand me a sheet pan of these babies and get outta the way! Pinned! Cheers, my dear! <3
Cheyanne @ No Spoon Necessary recently posted…Croissant, Caramelized Onion, Sausage & Pecan Stuffing
★★★★★
I know!! Thanks, Cheyanne! Agreed…roasted veggies are the bomb.com.
Roasted sweet potatoes are probably one of my favorite foods! They are amazing any time of year but i especially love them in the fall!
They are seriously so GOOD!!! Agreed, they are best in the fall :).
I can’t believe Thanksgiving is so soon! But bring it on, because it is my favorite holiday of all. Because of all the food! These sweet potatoes sound amazing : )
Natalie @ Tastes Lovely recently posted…Rosemary Almond Crusted Chicken
★★★★★
I know!! Is it? I like Thanksgiving a lot too :).
These sweet potatoes sound delicious, Annie! I love the idea of used browned butter and sage. What a wonderful flavor combination!
Gayle @ Pumpkin ‘N Spice recently posted…Slow Cooker Garlic Parmesan Mashed Potatoes
Thanks, Gayle! The flavor combo really is wonderful!
I am loving all the sweet potato recipes around at the moment. Roasting them just brings out the flavour doesn’t it. My favourite way to cook them.
It really does!! Everything is better roasted :).
I really don’t understand how Thanksgiving is 2 weeks away… But if it means these potatoes, I am so all about it :)
Sues recently posted…Fall Cobb Salad with Cranberry Dressing
Haha! Agreed, Sue :).