Ingredients:
4 lbs sweet potatoes, peeled and cut into 1 inch cubes
10 tablespoons unsalted butter
1/4 cup chopped fresh sage ( or 1 1/2 tbsp dried sage leaves)
salt
cracked black pepper
1 1/4 cups parmesan cheese, grated
Directions:
Steam or boil potatoes until teneder, about 15-20 minutes; drain if necessary, and allow to cool.
Preheat oven to 400 degrees F.
Grease a 13×9-inch casserole or baking dish and set aside.
In a large skillet, melt butter and cook until butter just starts to brown, about 3-5 minutes.
Add the sage leaves and the salt and pepper and cook until the butter darkens to a deep golden color (but not burnt).
Pour butter mixture over potatoes, add 3/4 cup of the parmesan cheese and toss well.
Place potates in the prepared baking pan and cover with a lid or seal with aluminum foil; bake in the preheated oven for about 18-20 minutes or until heated through.
Sprinkle with the remaining parmesan and serve.
Servings: 8-10
Time preparation: 25 min.
Time total: 60 min.