The smell of brown butter is one of those kitchen moments that makes everything feel worthwhile.
It starts as regular melted butter, then suddenly transforms into this nutty, caramel-scented miracle that makes you wonder why you don’t brown butter for literally everything.
These roasted sweet potatoes get tossed in that golden brown butter along with crispy sage leaves, and the combination is absolutely perfect for fall. The sweet potatoes caramelize at the edges while staying creamy inside, and every bite has that rich, nutty flavor coating each piece.
This is the side dish that disappears first at dinner. People go back for seconds before they’ve even finished their first serving.
Why You’ll Love This Recipe
This recipe is incredibly simple but tastes like you spent hours in the kitchen. You only need a handful of ingredients, and most of the work happens in the oven while you do other things.
The brown butter adds a depth of flavor that regular butter just can’t match. It’s nutty and toasty and makes the sweet potatoes taste more complex without any extra effort.
The crispy sage leaves aren’t just garnish—they’re an essential part of the dish. They get perfectly crisp in the brown butter and add an earthy, slightly peppery note that balances the sweetness.
This works for everything from weeknight dinners to Thanksgiving. It looks impressive enough for holidays but easy enough to make on a Tuesday.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 6 tablespoons unsalted butter
- 12-15 fresh sage leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Flaky sea salt for finishing (optional)
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Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Spread the sweet potato cubes on the baking sheet in a single layer. Drizzle with the olive oil and toss to coat evenly.
Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and starting to brown at the edges.
While the sweet potatoes roast, brown the butter. Melt the butter in a light-colored skillet over medium heat (the light color helps you see when it’s browning).
Add the sage leaves to the melted butter. They’ll sizzle and crisp up—this takes about 2-3 minutes.
Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and smells nutty. This takes about 5-7 minutes total.
Watch it carefully during the last minute or two, as it can go from perfect to burnt quickly. You’ll see brown specks forming at the bottom of the pan, and the butter will smell like toasted hazelnuts.
Remove the skillet from heat immediately and let it cool slightly.
When the sweet potatoes are done roasting, transfer them to a large serving bowl. Pour the brown butter and sage over the top, making sure to scrape out all those flavorful browned bits from the pan.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Toss everything together until the sweet potatoes are well coated. Season with salt, pepper, and garlic powder, tasting and adjusting as needed.
If you want, finish with a sprinkle of flaky sea salt right before serving. The contrast of textures is wonderful.
Serve these warm. They’re incredible alongside roasted chicken, pork chops, or as part of a holiday spread.
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Brown Butter and Sage Roasted Sweet Potatoes
These roasted sweet potatoes get tossed in that golden brown butter along with crispy sage leaves, and the combination is absolutely perfect for fall. The sweet potatoes caramelize at the edges while staying creamy inside, and every bite has that rich, nutty flavor coating each piece.
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 6 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Flaky sea salt for finishing (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Spread the sweet potato cubes on the baking sheet in a single layer. Drizzle with the olive oil and toss to coat evenly.
- Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and starting to brown at the edges.
- While the sweet potatoes roast, brown the butter. Melt the butter in a light-colored skillet over medium heat (the light color helps you see when it’s browning).
- Add the sage leaves to the melted butter. They’ll sizzle and crisp up—this takes about 2-3 minutes.
- Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and smells nutty. This takes about 5-7 minutes total.
- Watch it carefully during the last minute or two, as it can go from perfect to burnt quickly. You’ll see brown specks forming at the bottom of the pan, and the butter will smell like toasted hazelnuts.
- Remove the skillet from heat immediately and let it cool slightly.
- When the sweet potatoes are done roasting, transfer them to a large serving bowl. Pour the brown butter and sage over the top, making sure to scrape out all those flavorful browned bits from the pan.
- Toss everything together until the sweet potatoes are well coated. Season with salt, pepper, and garlic powder, tasting and adjusting as needed.
Notes
If you want, finish with a sprinkle of flaky sea salt right before serving. The contrast of textures is wonderful.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
