Brown Butter & Sage Hasselback Sweet Potatoes
You’ll need …
2 sweet potatoes (yams), make sure they’re about the same size so they cook evenly
4 Tbsp salted butter
2-3 sprigs of fresh sage
2-3 cloves of garlic, smashed
salt and pepper to taste
What to do …
Preheat oven to 425*
Evenly cut the potatoes width ways. Each slice should be less than 1/4 inch thick. Do not cut all the way through. You can use wooden spoons or chopsticks on either side of the potato to ensure you don’t cut through. Place the potatoes on tin foil on a baking sheet.
In a skillet over low-medium heat, melt the butter and add the garlic and sage.
Continue to swirl the butter so it doesn’t burn. It’s done when it turns a caramel color and is fragrant. Remove from heat.
With a spoon, ladle the butter over the potatoes.
Cover the potatoes with the tin foil and bake for 50 minutes. Uncover the potatoes and see if they’re fork tender. Continue to cook covered if not. If so, allow to cook for several more minutes to brown the top. Feel free to scoop butter beneath the potatoes over them again.
Enjoy!!
TLBS
