So, I’m going to make this a very short and sweet recipe as it is very simple.  It takes a while to roast the sweet potatoes (about a hour or maybe a bit longer…but, can roast them ahead of time and then do the rest when you are ready).  This was one of the more well-received dishes I made for Thanksgiving dinner and it was definitely one of the easiest.  So…here goes…recipe follows after the jump.  Happy Thanksgiving!

Ingredients:

5-8 Large sweet potatoes

1 Stick unsalted butter

1 Bunch fresh sage

Dash red pepper flakes and kosher salt to taste

Olive oil

Instructions:

• Preheat oven to 375 degrees.  In the meantime, rub the sweet potatoes in olive oil and sprinkle some kosher salt over the top of them.  Place sweet potatoes on a foil lined baking sheet and place in preheated oven.  Roast until the sweet potatoes are cooked through and have a deep caramel color, about an hour or so.
• Allow the sweet potatoes to cool.  Once cool, using your hands, carefully remove the skins.
• Place the sweet potato flesh into a bowl and drizzle with a bit of olive oil.  Add some kosher salt and taste.  Adjust seasoning as necessary.  Set aside.
• Remove the sage leaves from the stems and chop the leaves until fairly fine.  Set aside.
• Place a skillet over medium to medium low heat and allow pan to heat for a minute or two.  Add the uncut stem from the sage leaves to the pan and then add the butter.  Add a dash of red pepper flakes.  Melt the butter and allow butter to simmer for a couple minutes stirring occasionally until the butter becomes foamy.
• Once the butter is foamy, you will have to pay close attention as the butter will go from melted to browned to burned very easily and quickly.  Anyway, stir the butter mixture constantly until the butter becomes browned and starts to smell nutty, about five minutes or so.  If you feel that the butter is starting to burn, take the pan off the heat and turn the heat down.  Return the pan to the heat after a minute or so.
• Once the butter has browned, remove the sage stem and add the chopped sage leaves.  Stir to incorporate.  Pour the butter mixture over the sweet potatoes and mix well to combine.  Taste the sweet potatoes and add salt and/or more red pepper flakes to taste.

Place mixture into casserole dish and either serve immediately or set aside until ready to use.  To reheat, simply place in a preheated oven until warmed.  Serve while hot.