Regular mashed potatoes get all the glory, but Chef Rosenthal would like to draw your attention to the more complex carb in the potato patch: yams! This crowd pleaser—also known as a sweet potato—is the perfect combination of sweet and savory, but its simplistic recipe makes it perfect for even the most novice cooks. Pull out your potato mashers and get ready for Roaming with Rosey's crowd pleaser of a side car, uh... we mean dish.
Ingredients
- 4 large sweet potatoes, peeled and cut into 1-in. pieces
- 2 1/2 tsp. kosher salt, divided, plus I like Maldon flake sea salt to taste
- 1/2 cup unsalted butter
- Approx. 10 fresh sage leaves plus a few more for garnish
- 1/2 cup whole milk, divided, plus more as needed
- 2 tbsp. maple syrup
- 3/4 tsp. coarsely ground pepper
Instructions
- Place cold water, sweet potatoes and 1 teaspoon of the salt in a large Dutch pot or dutch oven; bring to a boil over medium-high heat. Reduce heat to low and cook, undisturbed, until sweet potatoes are fork-tender, approx. 20 minutes. Drain well. Set aside.
- While the sweet potato mixture cooks, heat butter in a medium skillet or saucepan over medium, stirring constantly, until butter melts and begins to turn golden brown, 4 to 5 minutes(be careful not to burn! Brown butter turns to burnt butter fast:). Add herb leaves; cook, undisturbed, until crisp, approx 1 minute. Immediately remove the herbs from and the pan from heat. Carefully transfer fried herbs to a paper towel-lined plate. Pour fragrant brown butter into a bowl; set aside.
- Transfer half of the sweet potatoes to a food processor; add 1/4 cup of the milk. Process until almost smooth. Add maple syrup, pepper, 2 tablespoons of the brown butter, and remaining sweet potatoes, 1/4 cup milk, and 1 1/2 teaspoons salt. Process until smooth, adding additional milk 2 tablespoons at a time if needed until desired consistency. Season with additional salt and pepper to taste.
- Transfer mixture to a dish. Drizzle with remaining brown butter, and garnish with dried herbs and a few fresh!