Foodist Approved: Butter Sage Mashed Sweet Potatoes

by | Nov 12, 2014
sweet potatoes with butter and sage

sweet potatoes with butter and sage

This year, for the first time, my husband and I are hosting his fam for Thanksgiving dinner. To me the side dishes are more important than the turkey. The turkey is just a vehicle for scooping up all those luscious accompaniments.

Of course, the marshmallow-covered sweet potatoes from my childhood will not be making it onto our menu (sorry, Mom!). I’ve been busy experimenting in the kitchen to create my own take on the traditional sides.

I’ve crafted a healthier (and more satisfying) version of sweet potatoes that brings out the natural sweetness by highlighting it with the heart-warming flavor of butter and sage. No added sweetener needed.

Since I’m a nursing, working momma, the side dishes can’t take a ton of time. If you cook the sweet potatoes in advance, this dish can be assembled in 15 minutes.

This is a foolproof side dish that everyone will love.

Butter Sage Mashed Sweet Potatoes

Yield: Serves 8 as a side

  • 3.5 - 4 pounds sweet potatoes (select similarly-sized potatoes)
  • 6 tablespoons salted butter
  • 1/4 cup minced fresh sage (1/2 cup loosely packed whole leaves)
  • 1/2 cup milk or water
  • 1/2 cup grated parmesan
  • 1/4 cup pepitas (pumpkin seeds, shelled)
  • 1/2 – 3/4 teaspoon salt
  • fresh ground pepper

Preheat oven to 425 F. Arrange sweet potatoes on a sheet pan and bake in the center of the oven for about 1 hour or until soft when pierced with a fork. Sweet potatoes can be cooked in advance.

Allow sweet potatoes to cool enough to handle, then split open and scoop the flesh into a large mixing bowl. Mash the potatoes until smooth.

Melt butter in a skillet over medium heat and add the sage. Sauté until fragrant and lightly browned, about 3 minutes.

Pour the brown butter sage sauce over the potatoes, add the milk or water, 1/2 teaspoon salt and a few grinds of pepper and mix to combine evenly. Taste and add a little more salt if needed.

Scoop the mashed potatoes into an 8×8 inch baking dish and top with the pepitas and the parmesan.

Prior to serving heat the potatoes in the oven for about 15 minutes at 400 F or until warm in the center.

Elyse Kopecky is a social media and digital technology consultant based in Portland, OR. After 10 years working for NIKE and EA SPORTS in Portland, Amsterdam and Geneva she briefly left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at and @ElyseKopecky.

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2 Responses to “Foodist Approved: Butter Sage Mashed Sweet Potatoes”

  1. Tracy K. says:

    I’m in charge of side dishes for the Thanksgiving meal and this recipe is now on my list! I love sweet potatoes but hate the “sweet” versions with sugar. Can’t wait to try this one. Thanks!!

  2. Laurence Hughes says:

    Can’t wait to try it 🙂

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