Purple sweet potato puree with crispy sage
Purple sweet potato puree is a creamy, sweet, and savory side dish with a deep purple color. It is for sure holiday-worthy and simple enough for tonight's dinner. Crispy sage and ghee butter will add a lot of extra flavors to this amazingly delicious dish.
Equipment
- 1 Medium Pot
- 1 Stainless steel skillet
Ingredients
- 3 large purple sweet potatoes (1-2 pounds)
- 3 cups water or more as needed
- ¼ teaspoon salt
- 2 Tablespoons ghee butter or regular butter, or olive oil
- 6-8 fresh whole sage leaves
Instructions
- Wash and peel the potatoes. Then cut them into evenly-sized chunks, about 1-2 inches thick.
- Transfer them to a medium pot. Fill with enough cold water to cover the potatoes.
- Turn the heat on high, bring to boil. Reduce heat to medium-low and cook potatoes for 15-20 minutes or until fork tender. Carefully drain out all the water reserving about 1 cup.
- Meanwhile, heat 1 Tablespoon of ghee butter over medium heat in a skillet. When the butter is hot, add whole sage leaves in a single layer. Cook them for about 2 minutes on each side over medium heat until they become crispy. Remove the sage, sprinkle them with a pinch of salt and set aside.
- Use a potato masher or a hand mixer to puree cooked potatoes, adding little bit of reserved water at a time to create the desired consistency. Now, add salt, sage infused ghee butter and the remaining 1 Tablespoon of ghee. Stir or mash again until combined.
- Serve hot with a few crispy sage leaves on top.
Notes
- rinse the potatoes well.
- you do not have to peel purple yams.
- do not add much salt, purple sweet potatoes do not need much sodium.
- use ghee butter, regular butter or vegan butter.
- nutritional facts are for information purposes only.
Nutrition
Calories: 153kcalCarbohydrates: 21gProtein: 1.5gFat: 1.4gSodium: 145.3mgFiber: 3gSugar: 3g
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