I will sometimes replace one of the sweet potatoes in the recipe below with an acorn or butternut squash for some different flavors.
what you'll need:
4 sweet potatoes
6 tablespoons salted butter
1 bunch fresh sage
3 garlic cloves, roughly chopped
1/2 teaspoon cinnamon
Kosher salt, to taste
yields: 4 servings
total prep time: 1 hour
instructions:
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Roast for about 45 minutes - 1 hour, or until potatoes are soft all the way through.
While the potatoes are in the oven, melt butter in a small saucepan over medium heat. Add fresh sage and simmer over low heat for about 10-15 minutes. Remove sage leaves with a spoon and place on a paper towel (you can then use these as a garnish for the final dish). With the butter still simmering on low, add the chopped garlic and continue to cook for about 10 minutes. Keep an eye on the garlic to ensure that it does not burn (which can happen quickly!)
Half each fully cooked sweet potato and scoop the insides to a medium to large mixing bowl. Add the garlic butter and cinnamon, and mash with a fork. Taste and add salt as desidered.
Before serving, top with a small pat of butter and cooked sage and flaky sea salt if desired.
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