I’d have to say this Sweet Potatoes with Cumin Sage Butter is one of our favorite side dishes, maybe number one. You’ve got the sweetness from the potatoes balanced by spice, along with the savory butter. Just be sure to serve it with something good so it doesn’t steal the show! We first made this recipe several years ago, and have come back today to update the recipe and article for the #SundaySupper Best Holiday Side Dishes event. Read on for details about this tasty side dish, or click here to jump down to the recipe.
A great side dish can really elevate the meal. I first developed this Sweet Potatoes with Cumin Sage Butter to go with a grilled pork tenderloin recipe, and it certainly goes very well with pork. But then when experimenting with creative pairings for Thanksgiving, I served this sweet potato dish with roasted turkey, and that was a nice combination, too. So whether you’re looking for a special side for Thanksgiving or any other meal you are fixing, give this a try!
I like the sweet flavor of sweet potatoes anyway. But add some savory butter and sage, and some garlic and cumin for some kick, and you really have something tasty going on with this Sweet Potatoes with Cumin Sage Butter recipe! Family and friends tend to eagerly request this side dish to be made when I go too long without fixing it.
And if you are looking for great side dishes for Thanksgiving or other upcoming holidays, be sure to check out all the wonderful recipes from the Sunday Supper bloggers; links follow the recipe details. Thanks to Caroline Williams from Caroline’s Cooking for hosting today’s event!
Making Sweet Potatoes with Cumin Sage Butter
For a dish with such sophisticated flavor, this is pretty easy to make. It can be made ahead of other things, and kept covered on very low heat with a bit of the milk on top to keep it moist as you finish the rest of your meal.
Pull that butter out of the fridge 20 or 30 minutes before you get started cooking to have it softened and easy to work with. I often use Earth Balance spread instead of dairy butter, and that softens a bit faster.
Place the butter in a small bowl, then mash it with the minced garlic. Mix in your spices and herbs with some lime juice, and your cumin sage butter is ready to go! Set it aside while the sweet potatoes cook.
Once you get the idea of mixing up a flavored butter like this, you’ll find it can be used in many other dishes, such as flavoring a roast turkey or chicken.
Recipe details below for your batch of Sweet Potatoes with Cumin Sage Butter. Once you have the butter made, it’s a pretty straightforward process, similar to other mashed potatoes. If you are scaling this recipe up for a larger crowd such as you might have for Thanksgiving, keep in mid a full pan of sweet potatoes will take a bit longer to cook.Print
Sweet Potatoes with Cumin Sage Butter
Sweet Potatoes with Cumin Sage Butter combines sweet, savory and spice for a spectacular side dish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
- 4 to 5 large sweet potatoes, peeled and chopped
- 1/2 to 3/4 cup milk to start
- 6 tbsp unsalted butter, softened a bit
- 2 cloves garlic, minced
- 8 sage leaves, chopped
- 1 tsp cumin
- juice from 1/2 of a lime
- salt & pepper to taste
- Bring a pot of water to boil for the sweet potatoes.
- Add the potatoes and cook until soft–they cook a bit quicker than regular potatoes, about 15 minutes should do.
- As the potatoes cook, make the butter by combining the butter with the garlic, sage, cumin, and lime juice. You need to stir vigorously at first to get things well incorporated into the butter. Stir until everything is well mixed together. You can make this earlier and refrigerate if you like.
- Drain the potatoes, add 1/2 cup of milk and butter. Mash in the butter and milk as you would other types of mashed potatoes. Add extra milk as needed, mashing until you reach your desired consistency.
- Serve with turkey, pork or other entree. Enjoy!
Best Holiday Side Dishes From Sunday Supper
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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