Sage Butter Sweet Potato Mash

Browned sage butter is a classic American comfort trick that perfumes simple sides with earthy warmth. This sweet potato mash folds in garlic-kissed sage butter for a silky, fragrant bowl ready for any dinner table.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 62g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2.5 lb sweet potatoes
• 1/4 cup fresh sage leaves
• 4 tbsp unsalted butter
• 3 garlic cloves
• 1/2 cup whole milk
• 1 (15 oz) can canned chickpeas
• 4 cups baby spinach
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment. Scrub the sweet potatoes, pierce them a few times with a fork, and roast until the flesh is completely soft and the skins wrinkle, about 45 to 55 minutes.
2. 2While the potatoes roast, rinse and drain the chickpeas, then pat them very dry. Toss with a drizzle of olive oil, salt, and half the black pepper.
3. 3Spread the chickpeas on a second sheet pan and roast alongside the potatoes for the final 20 minutes until golden and crisp at the edges.
4. 4Strip the sage leaves from the stems. Melt the butter in a small skillet over medium heat until it foams, then add the sage leaves and cook until the leaves turn deep green and crisp and the butter smells nutty, about 2 to 3 minutes.
5. 5Remove the crisp sage with a slotted spoon and set aside on a paper towel. Keep the sage-infused butter in the pan off the heat.
6. 6When the sweet potatoes are cool enough to handle, split them open and scoop the flesh into a large bowl, discarding the skins.
7. 7Mince the garlic and stir it into the warm sage butter, letting it soften for 30 seconds in the residual heat. Pour the butter and garlic over the sweet potato flesh.
8. 8Add the milk, remaining salt and pepper, and lemon zest. Mash vigorously with a potato masher until mostly smooth but still a little rustic; taste and adjust seasoning.
9. 9Warm a large skillet over medium heat with the remaining olive oil. Add the spinach and toss just until wilted and bright green, about 1 to 2 minutes.
10. 10Divide the mash among four bowls. Top each with wilted spinach, a generous scatter of crispy chickpeas, and the reserved fried sage leaves. Serve immediately while the mash is steaming hot.