Ingredients
39 oz. sweet potatoes ( about 2 ½ lbs) , peeled and cut into 1-inch cubes
Salt & pepper
1 stick salted butter
½ cup whole milk
4 - 6 leaves fresh sage
Recipe
Bring a large pot of water to a boil. Add sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
Drain the cooked potatoes and add them to a food processor. Add the milk, season with salt and pepper and pulse until the mixture is creamy and smooth. Taste to adjust any seasoning.
Meanwhile, melt the stick of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Stir the browned bits off of the bottom of the pan.
Pour the potatoes in a serving bowl. Top the potatoes with the brown butter sauce, and sage leaves.