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MICHAEL SYMON Crispy Sweet Potatoes with Brown Butter and Sage

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Michael makes a sweet and easy side dish for your Thanksgiving feast!

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
sour cream

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.

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One Comment

  • Wendy E. GARZELLA says:

    I made Michael’s Simonds Thanksgiving eggs benedict breatfast and it was a HIT
    I am back at my son’s house and the request is in.. I just look at what I wrote down and cant seem to figure out base sweet potatoes Is it simply one inch circles of sweet potato or is it a sweet potato mixture. I have a mixture that calls for pine nuts and am not sure if it goes with the dinner or is part of the sweet potato base. It maybe four years ago that I made it. Plus I went on line for a creamed onion recipe but never found one I actually liked without making the entire recipe. Is there one that goes great with this recipe? In addition, yes one more question on the holiday sauce I have just egg yokes over boiling water. Is that all that goes in it. I recall more. My mouth is watering so hope u can help

    I do have my Grandmothers Mack and Cheese which calls for 1 1/2 boxes of large elbow cut noodles, 1 pound of Velveeta cheese, layered with salteen cracker. a litter grated onion and salt and pepper between baked in a oven bowl with regular Milk 3/4 way up bowl. Last year my 91 year old mother said it was way too cheese and did not taste as it should.
    She said no one would tell me. Can you suggest anything I can try. I grate the cheese between layers so I know she didn’t just get a hunk of cheese. Would love any suggestions to try. I am trying to fly her to my house for Christmas and do want to please here with foods her mother made. This combo came over on the boat from Germany & I must me missing something

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