Recipe by Sue Lau
Sweet potatoes with a lovely buttery flavor enhanced with the sage and the cheese. Definitely not for the diet-conscious, but this is more of a special occasion dish. And it is a good change from the sweet potato dishes with marshmallows on them! Prepare these up to the point of heating, then pop them into the oven to warm before serving!
Top Review by Lorac
We devoured this savory version of sweet potatoes although the cheese tended to overpower the wonderful flavor of the fresh sage. I made half the recipe using red skinned yams which I baked (1 less pan to wash), cooled in the frig for 10 minutes, peeled and cut into cubes. Thanks Sue L, I love this dish and next time I will try fresh grated Parmesan.
- 4 lbs sweet potatoes, peeled and cut into 1 inch cubes
- 10 tablespoons unsalted butter
- 1⁄4 cup chopped fresh sage (or 1 1/2 tbsp dried sage leaves)
- cracked black pepper
- 1 1⁄4 cups parmesan cheese, grated
Directions See How It's Made
- Steam or boil potatoes until teneder, about 15-20 minutes; drain if necessary, and allow to cool.
- Preheat oven to 400 degrees F.
- Grease a 13x9-inch casserole or baking dish and set aside.
- In a large skillet, melt butter and cook until butter just starts to brown, about 3-5 minutes.
- Add the sage leaves and the salt and pepper and cook until the butter darkens to a deep golden color (but not burnt).
- Pour butter mixture over potatoes, add 3/4 cup of the parmesan cheese and toss well.
- Place potates in the prepared baking pan and cover with a lid or seal with aluminum foil; bake in the preheated oven for about 18-20 minutes or until heated through.
- Sprinkle with the remaining parmesan and serve.