Stir-Fried Sweet Potatoes With Brown Butter and Sage
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 - 6 servings
- 4tablespoons olive oil
- 2 to 3pounds sweet potatoes, peeled and grated, 4 to 6 cups
- Salt and pepper
- ½stick butter, more to taste
- 4cloves garlic, crushed
- 20sage leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
325 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 4 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
- Step 2
Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
- Step 3
Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.
Private Notes
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Cooking Notes
Mike B.
Bittman made a short video cooking this in 2008. Why this link isn't here with the recipe I have no idea. https://youtu.be/xShyedT9Ny4
Monica
Completely stuck to pan. Half was black, the other half mushy.
Ellen
This is the second time I have cooked this. I like it very much. The best bites were ones that contained a little browned garlic. Next time I think I will chop the garlic and leave the bits in the butter.
JB
Good basic recipe which can be adjusted and flavored to preferences of the day.
Maggie
I grated a very small sweet potato (about 4") and it was perfect for just me. Stir-fried it in a ceramic non-stick pan and had no problems with sticking. Shreds were toasty and tender. Cooked while a piece of salmon was under the broiler. A very orange meal, but delicious.
Mike B.
Bittman made a short video cooking this in 2008. Why this link isn't here with the recipe I have no idea. https://youtu.be/xShyedT9Ny4
hannah
I've made this recipe multiple times — one of my favorite ways to prepare sweet potatoes. It's easy & SO delicious. Great as a side dish for an autumnal meal. Also works well for brunch as a substitute for hash browns!
Paul Z
I make this every year at Thanksgiving. We love it, although cleaning my 12" non-stick pan is always a pain.
Linda
I wish you were more specific in ounces or tablespoons as to a half of stick of buttered
Kim
I chopped the garlic as suggested and some of the sage too. The sweet potatoes got quite crispy. Delicious!
Melissa
Fantastic recipe. Sweet potatoes and sage have been a staple at our Thanksgiving dinner since I first saw this recipe. The sweet potatoes are quickly grated in a food processor. I use extra olive oil for the butter because some family members can't eat dairy. I've made it several times and it's always delicious.
Use the biggest frying pan you have to avoid most of the sweet potatoes getting mushy.
Monica
Completely stuck to pan. Half was black, the other half mushy.
m
alt Butternut Squash
Ellen
This is the second time I have cooked this. I like it very much. The best bites were ones that contained a little browned garlic. Next time I think I will chop the garlic and leave the bits in the butter.
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