Preparation

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 freshabits.com and @ElyseKopecky.