WEEKDAYS 1e|12c|p

Crispy Sweet Potatoes with Brown Butter and Sage

Michael Symon
Servings: 4 - 6
30 to 45 min
Part 1 of 2

Michael makes a sweet and easy side dish for your Thanksgiving feast!

  • Ingredients
  • step-by-step directions
Crispy Sweet Potatoes with Brown Butter and Sage
  • 3-4 sweet potatoes (2 1/2 pounds)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup sage leaves (roughly torn, divided)
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • pure maple syrup
  • sour cream
  • Place the sweet potatoes in a large pot of salted water and bring to a boil. Cook partially covered until the potatoes are fork tender, about 20 minutes. Drain and let cool completely. Slice the potatoes into 1-inch thick slices and set aside.
  • Preheat a large cast iron skillet with olive oil over medium-high heat. Add the potatoes in an even layer and smash down with the back of a wooden spoon or spatula. Flip the potatoes and continue to brown on the other side, about 5 minutes. Season with salt and pepper. Remove to a plate and repeat with remaining potatoes.
  • After cooking all of the potatoes, add the butter and allow to cook until light brown and nutty, about 4 minutes. Add sage leaves during the last 30 seconds of cooking. Drizzle the butter sauce over the potatoes and serve with maple syrup and sour cream.
  • Tip: Be sure that the potatoes are very dry before browning in the cast iron skillet to ensure that a deep golden crust forms.
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