Makes 8 to 10 servings
The browned butter can be made several days ahead of time. Cover and refrigerate, then reheat in the microwave or in a small pot, taking care not to burn the butter. Add a teaspoon or two of honey to the butter, if you like your sweet potatoes candied. Watch this video to see how we made it!
- 1 1/2 cups (12 oz; 3 sticks) unsalted butter, cubed, divided use
- 1 small garlic clove
- 3 sage leaves
- 1 cup hazelnuts, lightly toasted and roughly chopped
- 3 lb 8 oz sweet potatoes, peeled and cubed
- 1/2 cup half and half or heavy cream, plus more as needed
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Place 1 cup of the butter in a medium skillet with the garlic and sage. Cook over medium heat, swirling the pan occasionally, until the butter begins to bubble. Keep swirling until the butter begins to brown slightly and smells toasty. Remove it from the heat; it will continue to brown off the heat. Remove the garlic and sage; add the hazelnuts and toss to coat.
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes. Drain and return to the pot. Place over medium heat until any excess moisture has evaporated.
- Place the remaining 1/2 cup butter and the half and half in a large bowl. Using a ricer or food mill, process the sweet potatoes over the butter. Stir until the butter is melted and the potatoes are smooth. You can also use a potato masher. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl. Drizzle with the browned butter and hazelnuts (you won’t use it all) just before serving.