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Brown Butter Sage Sweet Potato

Baked Restuffed Brown Butter Sage Sweet Potato, the perfect side for your holiday meals!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: side dish, Sweet Potato
Servings: 4 servings
Author: Silvia Ribas


  • 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.