Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 pounds sweet potatoes (2 large), peeled and cut into 1/2-inch pieces
1/2 teaspoon salt
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh sage
Preparation
Step 1
Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
Step 2
Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.
