Steamed Sweet Potatoes with Sage Butter and Balsamic
Recipe courtesy of Executive Chef Nick Ritchie, SKS
Ingredients
2 lbs sweet potatoes (white, orange or purple can all be used)
Method
- Wash, peel and cut sweet potatoes into 1-inch pieces.
- Spread sweet potato pieces onto the steamer pan and place them into the oven on the middle rack. Set to Steam 212 degrees. Cook for approx. 15-20 minutes or until tender. Remove, allow to drain any excess water and reserve.
Sage and Balsamic Brown Butter
Sage and Balsamic Brown Butter
Ingredients
½ cup unsalted butter
4-5 sage leaves, whole
2 Tablespoons balsamic vinegar
salt and pepper t.t.
Method
- Put the butter and sage in a small sauce pot over medium heat. Allow to brown, making sure to scrape the browned bits from the bottom of the pan.
- Remove from the heat and carefully add the balsamic vinegar. Swirl around in the pot and immediately spoon the hot balsamic butter and sage leaves over the steamed sweet potatoes.
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