Mashed Sweet Potatoes with Sage Brown Butter & Roasted Veggies
Mashed Sweet Potatos
Folow these instructions for my sage sweet mashed potatoes. This time around I️ used stock instead of cream and it was magically delicious. I️ also omitted the sage from the boiling process
For the brown butter simply melt 1/2 stick of butter on medium know heat in a metal or light colored pot. You want to have clear view of the color change as itnhappens. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles.
Make sure that all the veggies are cut into even pieces so they cook evenly. You can use whatever vegetables, potatoes, or squash that you have in your house. Add two tablespoons of maple syrup or balsamic for extra caramelization.
What you'll need:
- tomatoes on the vine
- 3 red bell peppers, seeded and diced
- 1 red onion, quartered
- 2 tbs Fresh herbs (I used thyme, rosemary, and a little bit of sage)
- 3 minced garlic cloves
- Salt & pepper
- 1/4 cup olive oil
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine veggies, spices, and oil. Spread evenly on a large roasting pan.
Roast for 30 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.