Delicious Brown Butter Roasted Sweet Potatoes & Sage
Experience the magic of nutty brown butter enveloping tender roasted sweet potatoes, infused with fresh sage. This dish is a perfect blend of comfort and sophistication, ideal for any occasion.
- Author: Crumella
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- 3–4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves, roughly chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel your sweet potatoes and cut them into roughly 1-inch cubes.
- In a medium-sized, light-colored skillet, melt the unsalted butter over medium heat.
- Once the butter is fully melted, add the fresh sage leaves. The butter will begin to foam.
- Swirl the pan occasionally. Keep a close eye on it! The milk solids at the bottom of the pan will start to turn golden, then amber, and finally a beautiful nutty brown. This usually takes about 5-8 minutes.
- As soon as the solids are amber/brown and the butter smells nutty, remove the skillet from the heat immediately.
- Place your cubed sweet potatoes in a large mixing bowl. Pour the warm brown butter and sage over the potatoes. Add a generous pinch of kosher salt and freshly ground black pepper. Toss everything together well.
- Spread the coated sweet potatoes in a single layer on your prepared baking sheet. Don't overcrowd the pan.
- Transfer the baking sheet(s) to the preheated oven. Roast for 20-25 minutes, then flip the sweet potatoes with a spatula. Continue roasting for another 15-20 minutes, or until the sweet potatoes are tender and beautifully caramelized.
- Taste a piece and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: For best results, use firm, unblemished sweet potatoes and ensure they are cut into uniform sizes for even cooking. Don't overcrowd the baking sheet to achieve crispy edges.