Mashed Sweet Potatoes with Maple Syrup and Crispy Sage Recipe
This warm and comforting Mashed Sweet Potatoes with Maple and Sage recipe combines the natural sweetness of sweet potatoes with the rich flavors of maple syrup and crispy fried sage leaves. Creamy and subtly spiced, it’s an elegant side dish perfect for holiday dinners or cozy family meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 3½ pounds sweet potatoes, peeled and cut into 2-inch chunks
Fats and Oils
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
Herbs
- 1 bunch fresh sage leaves (about 1 cup)
Sweeteners
- ¼ to ½ cup maple syrup
Dairy
- ¼ cup heavy cream (optional)
Seasonings
- Salt
- Freshly ground black pepper
Instructions
- Cook the Sweet Potatoes: Place the peeled and chopped sweet potatoes in a 6-quart stock pot and cover with water. Bring to a boil over high heat, then reduce to medium heat. Season the water with salt and cook for 10 to 15 minutes or until the potatoes are tender when pierced with a knife.
- Fry the Sage Leaves: While the potatoes are cooking, heat a 10-inch skillet over medium heat. Add the olive oil, then fry the sage leaves until they become fragrant and slightly crispy, about 1 to 2 minutes. Transfer the fried sage leaves to a paper towel-lined plate to drain and set aside.
- Drain and Mash the Potatoes: Drain the cooked potatoes well and return them to the pot. Immediately add the butter and ¼ cup of maple syrup to the hot potatoes.
- Mash Until Smooth: Use a potato masher, food mill, or electric hand mixer to mash the potatoes until smooth. For creamier texture, add the optional heavy cream and mix until fully incorporated.
- Incorporate Sage and Adjust Seasoning: Reserve the most attractive fried sage leaves to garnish. Break up the remaining sage leaves and fold them gently into the mashed potatoes. Season with salt, freshly ground black pepper, and additional maple syrup to taste.
- Serve: Transfer the mashed sweet potatoes to a serving bowl and garnish with the reserved crispy sage leaves. Serve warm as a flavorful side dish.
Notes
- For a creamier texture, heavy cream can be added, but it’s optional.
- Maple syrup sweetness can be adjusted from ¼ to ½ cup depending on preference.
- Be sure to fry sage leaves just until crispy; watch carefully to prevent burning.
- This dish pairs wonderfully with roasted meats and holiday meals.
- Leftovers can be refrigerated and gently reheated with a splash of cream or milk.
