Prep 25 mins
Cook 35 mins
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!
- 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
- 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.
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.