Brown Butter Sage Sweet Potato
Baked Restuffed Brown Butter Sage Sweet Potato, the perfect side for your holiday meals!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.