Mashed Murasaki Sweet Potatoes with Brown Butter and Sage


  • 1/2 cup Sage Leaf
  • 1 pd Murasaki Sweet Potato
  • 2 tbsp Olive Oil
  • 2 tbsp Salted Butter


  • Peel sweet potato, cut and dice
  • Boil water in a saucepan and add diced sweet potatoes for 15 minutes then drain the water
  • Heat up a non-stick pan, add olive oil and butter
  • Saute sage leaf until crispy – set aside (1 buttery sage oil + a separate bowl of crispy sage)
  • Mash cooked potatoes and add salted butter
  • Then add the brown butter sage. Mix well and top with crispy sage