A Must-Make Thanksgiving Recipe

This was Throwdown week at the Fleur Hy-Vee and sweet potatoes was the item on the chopping block. Chef Stacey took a sweet approach to her recipe and I took a savory approach.  Even though I would have voted for Chef Stacey's (this dietitian has a serious sweet tooth), this recipe is a must have for your recipe box. It is creamy and delicious. The sage is mild but present and there is not a need to add a ton of salt. I had to share the recipe for a possible contender for your Thanksgiving dinner. 

Sweet Potato & Turnip Mash with Sage Butter

6 servings, about 1/2 cup each Active Time: 20 minutes | Total Time: 40 minutes


  • 1 pound sweet potatoes, peeled and diced
  • 8 ounces turnips (about 2 medium), peeled and diced
  • 3 large cloves garlic
  • 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
  • 2 tablespoons butter
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon coarsely cracked pepper


Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

  1. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  2. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.


Per serving : 88 Calories; 4 g Fat; 3 g Sat; 0 g Mono; 10 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 2 g Fiber; 224 mg Sodium; 291 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

From EatingWell:  November/December 2010