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Name: Sweet Potatoes with Brown Butter and Parmesan Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: not set
Ingredients: 4 lb tan-skinned sweet potatoes peeled and cut into 1-inch cubes; 1/2 cup plus 3 tbsp unsalted butter; 1/4 cup fresh sage chopped; OR; 1 1/2 tablespoons dried sage; salt and freshly ground pepper; 1 1/4 cups Parmesan cheese freshly grated; fresh sage sprigs, optional

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INGREDIENTS

4 lb tan-skinned sweet potatoes ; peeled and cut into 1-inch cubes
1/2 cup plus 3 tbsp unsalted butter
1/4 cup fresh sage ; chopped
OR
1 1/2 tablespoons dried sage
salt and freshly ground pepper
1 1/4 cups Parmesan cheese ; freshly grated
fresh sage sprigs, optional

INSTRUCTIONS

1. Steam the potatoes until just tender when pierced with a fork, about 15 minutes. Remove from steamer and let cool.

2. Preheat oven to 400 degrees. Butter a 13 x 9 x 2" baking dish. Transfer the sweet potatoes to the dish.

3. In a heavy frying pan over medium-low heat, melt the butter and cook, swirling the pan occasionally, until the butter is golden brown, about 5 minutes. Add the chopped or dried sage and salt and pepper to taste. Continue to cook until the butter is deep golden brown, about 2 minutes longer. Pour the browned butter over the sweet potatoes. Sprinkle evenly with 3/4 cup of the cheese. Stir to coat. Taste and add more salt and pepper, if desired. Cover the dish with aluminum foil.

4. Bake the sweet potatoes until heated through, about 20 minutes. Transfer to a warmed serving platter and sprinkle evenly with a remaining 1/2 cup Parmesan. Garnish with sage sprigs, if desired, and serve at once.

NOTES

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Sweet Potatoes with Brown Butter and Parmesan Cheese

4 lb tan-skinned sweet potatoes peeled and cut into 1-inch cubes
1/2 cup plus 3 tbsp unsalted butter
1/4 cup fresh sage chopped
 OR
1 1/2 tablespoons dried sage
 salt and freshly ground pepper
1 1/4 cups Parmesan cheese freshly grated
 fresh sage sprigs, optional

1.  Steam the potatoes until just tender when pierced with a fork, about 15 minutes.  Remove from steamer and let cool.
2.  Preheat oven to 400 degrees.  Butter a 13 x 9 x 2" baking dish.  Transfer the sweet potatoes to the dish.
3.  In a heavy frying pan over medium-low heat, melt the butter and cook, swirling the pan occasionally, until the butter is golden brown, about 5 minutes.  Add the chopped or dried sage and salt and pepper to taste.  Continue to cook until the butter is deep golden brown, about 2 minutes longer.  Pour the browned butter over the sweet potatoes.  Sprinkle evenly with 3/4 cup of the cheese.  Stir to coat.  Taste and add more salt and pepper, if desired.  Cover the dish with aluminum foil.
4.  Bake the sweet potatoes until heated through, about 20 minutes.  Transfer to a warmed serving platter and sprinkle evenly with a remaining 1/2 cup Parmesan.  Garnish with sage sprigs, if desired, and serve at once.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 8 Servings

Calories: 21
Calories from Fat: 12 (57%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 3.4mg		1 %
Sodium 1804mg		62 %
Potassium 20.7mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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