Purple sweet potatoes are naturally beautiful – right? These babies were baked in foil and topped with toasted walnuts and cranberries for another spark of color. An easy french inspired, basic brown butter sauce, is infused with earthy flavors of sage and garlic to drizzle on top.
As a home chef, brown butter sauce is one of the first, and easiest sauces I learned to work with. Trust me – you can impress dinner guests with butter and a few fresh herbs in less than 10 minutes!! Place unsalted butter in a sauce pan over medium heat for a few minutes. As it begins to simmer you need to whisk the butter (with a whisk) until it begins to turn light brown in color. The whisking motion helps the butter to brown evenly!!! Browning the butter helps to bring out a nutty flavor that is excellent over just about everything from white fish to homemade popcorn. A few fresh herbs or spices like sage and garlic infused with the brown butter helps to elevate this sauce to a new level.
Baked Purple Sweet Potato with Sage and Brown Butter Sauce
- 4 Purple Sweet Potatoes
- 1/4 cup Walnuts chopped
- 1/4 cup Cranberries fresh, whole
- 2 tbsp Maple Syrup
- 8 tbsp Butter unsalted
- 1 clove Garlic minced
- 1/4 cup Sage Leaves chopped
- 2 pinch Salt and Pepper to taste
- Preheat oven to 425 degrees F.
- Wash the potatoes well by scrubbing under water, dry with a towel, and pierce tiny holes all around the potato with a fork. Wrap up each potato in aluminum foil and place on a baking sheet.
- Bake in the oven at 425 degrees F for about 40 – 60 minutes. Check at 40 minutes by piercing a knife in the center. If the potato is tender and knife goes in smooth they are ready. The size of the potato will determine the baking time.
- Mix together the maple syrup with walnuts and cranberries. Place on a separate baking sheet and roast for 10 minutes in the same oven with the potatoes.
- Melt butter in a medium saucepan set over medium heat. When the butter begins to bubble (3-5 minutes), add in the minced garlic, and chopped sage leaves. Using a whisk, stir the mixture consistently for (2-3 more minutes) until the butter has turned a light brown color. You should begin to smell a rich and nutty aroma. This means it’s ready!
- Remove the cooked potatoes from foil and slice lengthwise. Top each one with a few roasted walnuts and cranberries. Drizzle each baked purple sweet potato with the sage and brown butter sauce. Salt and Pepper to taste!!
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