Twice Cooked Sweet Potatoes


Diced in Their Jackets

Then Sautéed in a Sauce

Served with Brown Butter – Sage Sauce

Wow! Make a statement and power up orange spuds.

Change out the sauce and create a variety of new spud dishes.

Serves 4


  • sweet potatoes- 2 medium, about 6 oz. each
  • sea salt- 1/4 tsp
  • pepper- 1/8 tsp

SAUCE #1 Brown Butter-Sage

  • butter- 3 TBS.
  • sage- 1 TBS fresh, minced, or 1 tsp. driedSage
  • vinegar- 1 tsp. rice wine, white wine, or apple cider


  • Parmesan cheese- Served at the table


Preheat oven to 325º

Bake the sweet potatoes for about an hour. Test with fork.

Meanwhile, make the butter-sage sauce:

In a skillet large enough to hold all the potato halves add the butter and under medium-low heat begin to cook. Keep an eye on it and stir occasionally until it turns a caramel color. Don’t use high heat. It should begin to smell nutty and is done in a few minutes. Add the sage; it will foam up briefly, then add the vinegar.

After potatoes come out of the oven*, halve them lengthwise and turn cut side up. Using a butter knife, cut deep 1/4-inch hatch marks across and down each half.

Add the potato halves cut side down to the skillet, then brown them for a couple minutes until darkened in spots. Watch carefully.

Flip the potatoes to cut side up and season with salt and pepper

Tilt the skillet and spoon the sauce onto each potato half and remove to a serving platter

Sprinkle with parmesan. Keep warm or serve. For added color, sprinkle with cut chives or parsley.

NOTE: If you are taking precooked potatoes out of the fridge, reheat them before grilling; to be sure they are hot through-and-through when served.

Caramelized Sweet Potatoes with Parmesan

VEGETARIAN VERSION: Use coconut oil and a 1/4 tsp. of smoked paprika, salt and pepper to replace the butter sauce. Top with toasted sesame seeds (black seeds will add a great color contrast.)

SAUCE #2 – Japanese Miso-Ginger

This is a real go-to sauce to enhance most any dish: plain veggies, light meat/fish dishes

  • garlic- 1 clove, chopped
  • ginger, fresh- 1-inch knob, peeled and grated
  • sugar- 1/2 tsp.
  • sweet miso- 1-1/2 TBS.
  • rice vinegar- 1 TBS.
  • vegetable oil- 1 TBS., neutral
  • toasted sesame oil- 1 TBS.
  • water- 1 TBS.


  • sesame seeds- 2 tsp.


Pound garlic and ginger in a mortar (or puree) until smooth and then stir in remaining ingredients to yield a thin sauce

Simmer the sauce in a skillet and then add the potatoes as outlined above to complete

© 2021, Bill Hettig

One thought on “Twice Cooked Sweet Potatoes

  1. I just enjoyed the brown butter and sage sauce. The Italians found a triangulation of flavor amongst butter, sage, and sweet potato! Trust me, you are going to be eating a lot more sweet potatoes!


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