Baked Restuffed Brown Butter Sage Sweet Potato, the perfect side for your holiday meals!
Oh it must be that time of year again✨ Pumpkin pies, warm cider and cookies galore. Yep, the Holidays are just around the corner. It’s the most exciting time of year, and when you love food as much as I do then you are basically in heaven!
One of my favorite sides is sweet potato. In fact I eat this root vegetable all year round and love it’s versatility. This time of year you can confidently whip up a bowl mashed sweet potato, roast or bake, even make sweet potato pie and please all types of crowds, from a more traditional gathering, to a vegetarian or vegan table and healthy ehnthusiastics too!
In my humble opinion sweet potatoes should never be cooked with too much added flavor. Some flavors can add a delicate taste and fragrance to it that is very appealing such as sage and rosemary, while others may overpower this naturally flavorful vegetable.
This Brown Butter Sage Sweet Potato recipe is initially baked, then we remove the flash to add to our tasty brown butter sage, and finally we restuff into the skins and serve with more butter and topping of choice.
For the topping of use a mix of black and white sesame, or something similar to an everything bagel seasoning. Fresh toppings such as chive works really well, as well as walnuts, pecans or crunchy granola.
This recipe comes together easily. I particularly find it helpful to remove the flash and keep it in the pan until ready to serve, this way it is nice and hot. Then you simply re-stuff the sweet potatoes and serve.
Brown Butter Sage Sweet Potato
- 2 large sweet potatoes
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 1 tbsp fresh sage, chopped
- 1 tbsp black and white sesame, topping
- 1 pinch sea salt + fresh ground pepper, to taste
- Pre-heat oven to 375F degrees. Place potatoes on a rimmed baking sheet and prick each with a fork. Bake for 50 mins or until fork tender.
- When the potatoes are done, remove from oven and allow it to cool down to touch. Then slice the potatoes in half, the long way and set aside.
- Meanwhile melt the butter in a large casserole. Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring the mixture for 2-3 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma. Season the sage brown butter sauce with ground black pepper.
- Scoop out most of the sweet potato leaving just a thin layer of skin behind. Transfer the mashed sweet potato into the brown butter sage and fold to combine.
- Restuff the sweet potatoes with the brown butter sage mashed sweet potatoes. Top with black and white sesame (or other topping of choice) and serve.