Preheat oven to 400°F. With a fork, pierce sweet potatoes several times. Place sweet potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until a thin skewer can be easily inserted with no resistance.
While the sweet potatoes are baking, make the brown butter.
Once sweet potatoes are cool enough to handle, cut them in half. Scoop out the flesh and place it in a large bowl.
Brown Butter and Sage
In a skillet over medium to medium-low heat, add the butter and continuously swirl the pan gently until the butter melts and starts to turn pale golden, about 8-10 minutes.
Add the sage leaves to the butter and fry until crispy, about 30 to 45 seconds. Remove from heat and use a slotted spoon to transfer the crispy sage leaves to a paper towel-lined plate to drain. Set aside for garnish.
Whipped Sweet Potatoes
To the bowl with the sweet potatoes, add the brown butter, nutmeg, heavy cream, salt, and pepper.
Using a hand mixer, whip until smooth and fully incorporated.
Taste and adjust seasoning with additional salt and pepper. Add more heavy cream, 1 tablespoon at a time, if needed to reach the desired consistency.
Transfer to a serving bowl and crumble the reserved crispy sage on top as garnish. Serve immediately.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type and amounts of ingredients used. It does not include the nutrition for any substitutions or additions.2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.