Stir-Fried Sweet Potatoes With Brown Butter and Sage

By Mark Bittman

Updated Nov. 14, 2022

Stir-Fried Sweet Potatoes With Brown Butter and Sage
Evan Sung for The New York Times
Total Time
20 minutes
Rating
4(91)
Comments
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Ingredients

Yield:4 - 6 servings
  • 4tablespoons olive oil
  • 2 to 3pounds sweet potatoes, peeled and grated, 4 to 6 cups
  • Salt and pepper
  • ½stick butter, more to taste
  • 4cloves garlic, crushed
  • 20sage leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

325 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 4 grams protein; 496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.

  2. Step 2

    Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.

  3. Step 3

    Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

Ratings

4 out of 5
91 user ratings
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Comments

Mike B.

Bittman made a short video cooking this in 2008. Why this link isn't here with the recipe I have no idea. https://youtu.be/xShyedT9Ny4

Monica

Completely stuck to pan. Half was black, the other half mushy.

Ellen

This is the second time I have cooked this. I like it very much. The best bites were ones that contained a little browned garlic. Next time I think I will chop the garlic and leave the bits in the butter.

Judy

I have a vegan chef daughter who likes my cooking once in a while. A few days ago, I made tofu escabeche and stir-fried sweet potatoes. I served the tofu on a bed of greens with a squirt of lemon. It was a healthful, delicious and satisfying meal. My daughter couldn’t stop eating until every morsel was gone. Major success!!!

JB

Good basic recipe which can be adjusted and flavored to preferences of the day.

Maggie

I grated a very small sweet potato (about 4") and it was perfect for just me. Stir-fried it in a ceramic non-stick pan and had no problems with sticking. Shreds were toasty and tender. Cooked while a piece of salmon was under the broiler. A very orange meal, but delicious.

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