Ingredients
Scale
- 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
