Brown Butter Sage Sweet Potatoes

Ingredients 

• 40 oz. (about 2 ½ lbs) sweet potatoes, peeled and cut into 1-inch cubes

• Salt and pepper, to taste

• 1 stick salted butter

• ½ cup whole milk

• 4–6 fresh sage leaves

Directions

1. Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for 15–20 minutes, until the potatoes are very tender when pierced with a fork.

2. Drain the cooked potatoes and transfer them to a food processor. Add the milk, season with salt and pepper, and pulse until creamy and smooth. Taste and adjust seasoning as needed.

3. In a separate pan, melt the butter with the sage leaves over medium heat. The butter will melt, foam, and froth before beginning to brown at the bottom. Stir the browned bits from the bottom of the pan to incorporate.

4. Transfer the sweet potatoes to a serving bowl and drizzle with the brown butter sauce. Garnish with the crispy sage leaves.