Sage Whipped Sweet Potato Toast

American brunch culture thrives on inventive toast, and this plate leans into whipped sweet potato folded with browned sage butter. Thick sourdough gets a creamy ricotta base, then tart cranberries, honey, and toasted hazelnuts for contrast.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 395 cal
• 11g protein
• 54g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 (about 1.25 lb total) medium sweet potatoes
• 3 tbsp unsalted butter
• 10 leaves fresh sage leaves
• 1/2 cup whole-milk ricotta
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 slices thick-sliced sourdough
• 3/4 cup fresh cranberries
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt
• 1/4 cup chopped toasted hazelnuts

Instructions

1. 1Preheat the oven to 400°F. Scrub the sweet potatoes, prick them all over, and roast directly on the rack 45 to 55 minutes until the flesh is collapsing soft.
2. 2While the potatoes roast, melt the butter in a small skillet over medium heat. Add the sage leaves and cook 1 to 2 minutes until the butter browns and the leaves turn crisp; set aside.
3. 3When the potatoes are cool enough to handle, scoop the flesh into a bowl. Add half the browned butter (reserve the crisp sage), the ricotta, kosher salt, and black pepper.
4. 4Whip vigorously with a fork or hand mixer until light, fluffy, and completely smooth; taste and adjust seasoning.
5. 5Toast the sourdough slices until deeply golden and sturdy enough to hold the topping.
6. 6In the same small skillet used for the sage, warm the olive oil, add the cranberries and honey, and cook 2 to 3 minutes just until the berries begin to burst and glaze.
7. 7Spread a generous swoosh of the whipped sweet potato on each toast. Spoon the warm honeyed cranberries over the top.
8. 8Drizzle with the remaining sage brown butter, scatter the crisp sage leaves and hazelnuts, and finish with flaky sea salt.
9. 9Arrange the toasts on a large board so guests can pick them up easily at a weekend gathering.