How deceiving! How unique! And yum….how delicious. One of the offerings from our CSA this week was for white sweet potatoes. That’s right, a white-fleshed potato that has all of the taste and health benefits of a sweet potato. I decided to mash the peeled, tender white sweet potatoes as a perfect side for a truly Southern dinner of fried chicken and collard greens last night. Mashed along with a touch of butter, salt and pepper, and topped off with crispy fried sage leaves, this decadent side dish was a real hit.
(To view the recipe, click on the blue title of the blog post above*)
Mashed White Sweet Potatoes with Crispy Fried Sage
Ingredients:
- 2 large white sweet potatoes, peeled and cut into 2-inch pieces
- 2 Tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- 8 fresh sage leaves
Directions:
- Place the peeled, cut sweet potatoes in a large saucepan filled with water. Bring to a boil over high heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with knife. Drain and place the cooked potatoes in a large mixing bowl.
- Add the butter, salt and pepper to the bowl and mash together with a potato masher or fork. Keep warm while you fry the sage leaves.
- To make the fried sage, heat the oil in a small saucepan over high heat. Place the sage leaves in the heated oil and fry for 1 minute or until crisp. The sage leaves do not need to be brown, just green and crisp. Serve the sage leaves on top of the mashed sweet potatoes.
Tagged: fried sage, mashed potatoes, root vegetables, sage, side dish, sweet potato, sweet potato mash, unsalted butter, vegetarian, white sweet potatoes
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