Brown Butter Sage Sweet Potato Mash Tips, FAQ & printable recipe

Tips for success

To make brown butter ahead, prepare it up to a week in advance and store it in an airtight container in the refrigerator. Reheat gently before using.

For extra flavor, you can add a sprig of fresh thyme or a pinch of nutmeg to the brown butter as it cooks. These small touches enhance the dish without overpowering the sweet potatoes.

If you prefer a chunkier mash, use a potato masher instead of a hand mixer. For a smoother texture, pass the mash through a ricer or use an immersion blender.

The crispy sage leaves can be made a few hours ahead and stored in an airtight container at room temperature—just re-crisp them in a dry skillet for a few seconds before serving.

Variations

• Maple-Bourbon Twist: Replace the heavy cream with 1/4 cup maple syrup and 1/4 cup bourbon. Omit the garlic and use only 6 sage leaves. The result is a sweeter, more complex mash that pairs beautifully with pork or ham.
• Chipotle-Spiced: Add 1 teaspoon chipotle powder and 1/2 teaspoon smoked paprika to the slow cooker with the other ingredients. Garnish with crispy sage and a sprinkle of cotija cheese instead of parmesan for a smoky, spicy kick.
• Garlic-Herb: Increase the garlic to 6 cloves and add 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh thyme. Skip the crispy sage garnish and top with extra fresh herbs and a drizzle of olive oil.
• Coconut-Curry: Substitute coconut milk for the heavy cream and add 1 tablespoon curry powder. Use only 5 sage leaves and garnish with toasted coconut flakes and chopped cilantro for a fragrant, exotic twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of cream or milk.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over low heat, stirring frequently. Add a little warm cream or butter to restore the silky texture.

Store leftover sweet potato mash in an airtight container in the refrigerator for up to 4 days. The mash will thicken as it cools; stir in a splash of warm cream or milk when reheating to restore its silky texture. Reheat gently in the microwave or on the stovetop, stirring often.

This dish can be made a day ahead. Prepare the mash through step 2, then let it cool completely and refrigerate. When ready to serve, reheat gently in the slow cooker on LOW or in a covered baking dish in a 350°F oven. Add the crispy sage and parmesan just before serving.

Serving ideas

Serve this mash as a side to roasted turkey, chicken, pork chops, or a beef roast. It also pairs well with vegetarian mains like mushroom wellington or lentil loaf.

The savory flavor complements rich gravies and sauces beautifully. For a festive presentation, transfer the mash to a decorative bowl and garnish generously with crispy sage and parmesan.

This dish is also delicious as a base for a bowl—top it with roasted vegetables, a dollop of sour cream, or a fried egg for a hearty lunch.

Leftovers can be used to make sweet potato cakes or stirred into soups. The possibilities are endless, and the mash is so good you might want to double the recipe.

Frequently asked questions

Recipe card

Brown Butter Sage Sweet Potato Mash

Prep 15 minCook 3 h 30 minTotal 3 h 45 minServes 8

Ingredients

• 4 lb sweet potatoes, peeled and cubed
• 1/2 cup brown butter
• 10 fresh sage leaves
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese, for serving
• Salt, to taste

Instructions

1. Place the cubed sweet potatoes in the slow cooker. Add the brown butter, fresh sage leaves, and minced garlic. Pour the heavy cream over the top. Stir gently to coat the sweet potatoes evenly with the butter and cream.
2. Cover the slow cooker and cook on HIGH for 3 1/2 hours, until the sweet potatoes are very tender and easily pierced with a fork. Do not lift the lid during cooking—the steam helps them cook evenly.
3. Remove the sage leaves from the slow cooker (they will have wilted). Use a hand mixer or potato masher to whip the sweet potatoes right in the slow cooker insert until completely smooth and silky. Season with salt to taste.
4. In a small skillet, heat a little oil or butter over medium heat. Add the fresh sage leaves and fry for 30 to 60 seconds until crisp and fragrant. Remove with a slotted spoon and drain on paper towels.
5. Transfer the sweet potato mash to a serving bowl. Swirl the top with the back of a spoon, then top with the crispy fried sage leaves and grated parmesan. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

48 g

Fat

13 g

Fiber

6 g

Sugar

12 g

Sodium

220 mg

Automatic estimate from the ingredient list, not laboratory-verified.