1

Bring a large pot of water to a boil. Slice the sweet potatoes in half lengthwise or through the centre if using skinnier potatoes.

2

Preheat the oven to 450℉.

3

Carefully place the sweet potatoes in the boiling water and cover partially with a lid. Cook, until just fork tender, about ten to 15 minutes.

4

Drain the potatoes and then place on a large baking sheet. Use a fork or a glass to smash the potatoes. Pat dry with paper towel to remove excess water. Drizzle with the olive oil and season with salt and pepper.

5

Transfer the potatoes to the oven and bake for 30 to 35 minutes, rotating halfway through. Cook until the potato skins have browned and become crispy.

6

Meanwhile, heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the sage leaves and let them fry in the butter.

7

Place a small sieve over a bowl and drain the butter from the sage. Place the sage on a plate and return the saucepan to low heat. Add the walnuts and cook, stirring occasionally, until toasted and fragrant, about four to five minutes. Set aside with the sage.

8

Transfer the sweet potatoes to a platter and drizzle with the brown butter and scatter the sage and walnuts on top. Season with salt and pepper. Serve and enjoy!

9

Substitutions: No walnuts: use pecans.