Easy Fondant Sweet Potatoes with Brown Butter and Sage
If you’re looking for an impressive holiday side, look no further than these Easy Fondant Sweet Potatoes with Brown Butter and Sage.
Servings: 4
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium sweet potatoes cut into 1 inch thick rounds
- Kosher salt
- 4 tablespoons unsalted butter cold and cubed
- 1 tablespoon honey
- 2 tablespoons honey apple cider vinegar
- 4 to 6 sage leaves
- 1/4 cup broth chicken or vegetable
Instructions
- Preheat the oven to 400°F.
- In an oven-safe skillet over medium-high heat, add your olive oil until glistening. Place your potato rounds down, searing 5 to 6 minutes until golden, flip and repeat. Season with salt.
- Transfer the skillet to the oven to bake, about 15 to 20 minutes until fork tender.
- Return the pan carefully to the stovetop on low. Add butter and allow it to separate it’s solids while it turns into brown butter. Then add your honey and sage, mixing to combine with the butter.
- Baste the butter and honey over the sweet potatoes.
- Transfer the sweet potatoes and sage to a serving bowl. I like to stack it.
- Turn off the heat, add your vinegar and broth, mixing constantly to emulsify.
- Spoon your sauce over the potatoes with the crispy sage, finishing with flaky salt.
Notes
- Use similar-sized sweet potato rounds for even cooking.
- Storing: Store in an airtight container in the fridge for 3 to 4 days.
- Reheating: Reheat in a 350 °F oven with a splash more of broth to bring back moisture.
- Sub with any other type of sweet potatoes, such as purple or Japanese.
Nutrition
Calories: 179kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 61mg | Potassium: 6mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.1mg