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Created for by Chef Shaya Klechevsky


4 or 5 large fresh sage leaves
1/2 cup Earth Balance margarine (parve butter substitute)*
3 large sweet potatoes, cut into 2-inch chunks
Salt and White Pepper


Peel the sweet potatoes and cut into even 2-inch chunks and put into a pot large enough to accommodate all the pieces.  Fill the pot with water, enough to cover the sweet potato chunks by about 1 inch.

Season liberally with salt until the water tastes salty like the sea.  Cover, and bring the pot to a boil and then lower to a simmer.

Cook the potatoes until they are fork tender, at which point, immediately scoop them out with a slotted spoon and place into a large bowl.  Save the cooking water.

Meanwhile, finely chop the fresh sage and set aside.

Heat the Earth Balance* in a saucepan and melt until it starts to bubble. Add the finely chopped sage to the hot melted Earth Balance and allow to infuse over a low heat for about 5-10 minutes. You don’t want to burn the Earth Balance or the sage, but just to infuse the flavor.

Mash the sweet potatoes with a fork or a potato masher, and add the sage butter, a little bit at a time, making sure it’s completely absorbed into the potatoes.

Add some of the cooking liquid, about 1/4  cup at a time, to the mashed sweet potatoes to create a creamy consistency. Once desired texture is reached, set aside.  Use with Turkey Chop with Coconut-White Wine Sauce recipe.


Yield:  4 Servings

*For Passover, substitute Kosher for Passover margarine

Reader Comments

KM, Novermber 24, 2009:   I decided to try the sweet potato/sage recipe and it is amazing and so easy to make!!!

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