Brown Butter and Sage Sweet Potato Casserole
A comforting, savory-sweet casserole that brings brown butter and fresh sage to tender roasted sweet potatoes. It’s simple, achievable, and perfect as a standout side for weeknights or holiday tables alike.
Ingredients
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 6 sage leaves fresh sage, torn
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan or pecorino
- 1 pinch salt (to taste)
- 1 pinch black pepper
- 1 tbsp brown sugar (optional, for a deeper sweetness)
- 1 tbsp panko breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. Set aside.
- Toss the cubed sweet potatoes with a light pinch of salt and a drizzle of oil. Roast for about 20–25 minutes, until they’re tender and just starting to caramelize at the edges.
- While the potatoes roast, melt the butter in a small skillet over medium heat. Let it simmer gently until it foams, then turns a nutty brown. This is your brown butter. Be careful not to burn it.
- Add the minced garlic and torn sage to the brown butter. Stir for about 1 minute until fragrant, then remove from heat.
- When the potatoes come out, transfer them to a mixing bowl. Pour in the brown butter with garlic and sage, the cream, and the grated cheese. Mash gently and fold until creamy but still chunky in places.
- Season with salt and pepper to taste. If you’d like a touch more sweetness, sprinkle in the brown sugar and fold through.
- If you’re using breadcrumbs, scatter them over the top. Return the dish to a shallow baking dish, or simply spread the mashed mixture into a casserole dish.
- Bake for 15–20 minutes, until the top is lightly browned and the casserole is heated through. If you like a crisper top, broil for the last 1–2 minutes watching closely.