Dessertsbluejeanchef
Mashed Sweet Potatoes with Maple and Sage
Mashed sweet potatoes are a holiday favorite in the USA. Although it is sweetened lightly with maple syrup, this version is more savory than sweet and incorporates fried sage leaves into the mash.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- knife
- skillet
- bowl
📝 Preparation Steps
1
Place the sweet potatoes in a 6-quart stock pot and fill with enough water to cover the potatoes. Bring to a boil over high heat, then lower the heat to medium, season the water with salt and cook for 10 to ⏱️ 15 minutes, until the potatoes are tender to a knife point.
unsalted butter3 tablespoonsSalt
2
While the potatoes are cooking, pre-heat a 10-inch skillet over medium heat. Add the olive oil and fry the sage leaves until they are fragrant and slightly crispy – about 1 to ⏱️ 2 minutes. Remove the fried sage leaves to a paper towel-lined plate and set aside.
olive oil3 tablespoons
3
Remove the potatoes from the heat and drain well. Return the potatoes to the pot and immediately add the butter and ¼ cup of the maple syrup.
4
Using a potato masher, food mill or an electric hand mixer, mash the potatoes until smooth. If desired, add the heavy cream for creamier sweet potatoes.
5
Reserve the prettiest fried sage leaves for the final garnish. Break up the remaining sage leaves and fold them into the mashed sweet potatoes. Season to taste with salt and freshly ground black pepper and more of the remaining maple syrup. Transfer the potatoes to a serving bowl and garnish with the remaining sage leaves.
unsalted butter3 tablespoonsSaltFreshly ground black pepper
Nutrition Facts
calories
410 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
8 g
sugar Content
19 g
sodium Content
151 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
29 mg
carbohydrate Content
63 g
saturated Fat Content
7 g
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