Brown Butter Sage Sweet Potatoes

Roasted sweet potatoes are tossed with nutty brown butter, crisp sage, and maple syrup in this easy 30-minute vegetarian side dish.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 2 lb sweet potatoes
• 4 tbsp butter
• 8 leaves fresh sage leaves
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat the oven to 425°F. Peel the sweet potatoes and cut them into 1-inch cubes. (about 10 min) — 425°F
2. Toss the sweet potatoes with 1/2 teaspoon salt and the pepper, then spread them in a single layer on a baking sheet. (about 2 min)
3. Roast until the cubes are tender and lightly browned, about 25 minutes. (about 25 min) — 425°F
4. While the potatoes roast, melt the butter in a skillet over medium heat. Add the sage and cook until the butter turns golden brown and smells nutty, about 3 minutes. (about 3 min) — Medium heat
5. Toss the roasted sweet potatoes with the brown butter, sage, maple syrup, and remaining 1/2 teaspoon salt. Serve hot. (about 2 min)