Source: Gourmet, November 2003
- 1 1/2 pounds sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 2 teaspoons chopped fresh sage
Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.
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