Michael makes a sweet and easy side dish for your Thanksgiving feast!
CRISPY SWEET POTATOES WITH BROWN BUTTER AND SAGE
3-4 sweet potatoes (2 1/2 pounds)
1 tablespoon olive oil
4 tablespoons unsalted butter
1/2 cup sage leaves (roughly torn, divided)
Kosher salt and freshly ground black pepper (to taste)
pure maple syrup
Place the sweet potatoes in a large pot of salted water and bring to a boil. Cook partially covered until the potatoes are fork tender, about 20 minutes. Drain and let cool completely. Slice the potatoes into 1-inch thick slices and set aside.
Preheat a large cast iron skillet with olive oil over medium-high heat. Add the potatoes in an even layer and smash down with the back of a wooden spoon or spatula. Flip the potatoes and continue to brown on the other side, about 5 minutes. Season with salt and pepper. Remove to a plate and repeat with remaining potatoes.
After cooking all of the potatoes, add the butter and allow to cook until light brown and nutty, about 4 minutes. Add sage leaves during the last 30 seconds of cooking. Drizzle the butter sauce over the potatoes and serve with maple syrup and sour cream.
Tip: Be sure that the potatoes are very dry before browning in the cast iron skillet to ensure that a deep golden crust forms.