Smoked Sweet Potato Mash with Brown Butter and Sage

Steps

1. Step 1

   Heat a smoker to 250°F, using a mild wood such as pecan, apple or cherry. While it comes up to temperature, rub the sweet potatoes all over with the oil and prick each one 4 or 5 times with a fork.

   15 min · 250°F

   • 4 lb sweet potatoes (about 5 medium)
   • 1 tbsp neutral oil, such as vegetable or canola
2. Step 2

   Set the sweet potatoes directly on the smoker grate and smoke until completely soft and collapsing, 2 1/2 to 3 hours. They're done when a knife slides in with no resistance and the skins have split and are weeping dark syrup. No need to turn them.

   2 hr 45 min, hands-off · 250°F

   • 4 lb sweet potatoes (about 5 medium)
3. Step 3

   When the potatoes are nearly done, melt the butter in a small skillet over medium heat. Add the sage leaves and cook, swirling often, until the leaves are crisp and the butter smells nutty and turns golden brown, 3 to 5 minutes. Lift the sage out onto a paper towel and pour the brown butter (scrape in the brown bits) into a small bowl.

   5 min

   • 6 tbsp unsalted butter
   • 20 fresh sage leaves
4. Step 4

   Let the potatoes cool just until you can handle them, about 10 minutes. Split each one open and scoop the flesh into a large bowl; discard the skins.

   10 min

   • 4 lb sweet potatoes (about 5 medium)
5. Step 5

   Mash the flesh smooth with a potato masher. Stir in the brown butter, warm cream, cayenne, salt, several grinds of black pepper and the maple syrup, if using. Taste and add more salt until it tastes savory and bright, not flat.

   5 min

   • 6 tbsp unsalted butter
   • 1/2 cup heavy cream
   • 1/4 tsp cayenne pepper
   • 1 1/2 tsp kosher salt
   • black pepper
   • 1 tbsp maple syrup
6. Step 6

   Spoon into a serving dish, crumble most of the crisp sage over the top and tuck a few whole leaves on for show. Serve warm.

   • 20 fresh sage leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026