Sweet Potatoes with Parmesan Sage Butter

• 4 lbs sweet potatoes, peeled and cut into 1 inch cubes
• 10 tablespoons unsalted butter
• 14 cup chopped fresh sage (or 1 1/2 tbsp dried sage leaves)
• salt
• cracked black pepper
• 1 14 cups parmesan cheese, grated

1. Steam or boil potatoes until teneder, about 15-20 minutes; drain if necessary, and allow to cool.
2. Preheat oven to 400 degrees F.
3. Grease a 13x9-inch casserole or baking dish and set aside.
4. In a large skillet, melt butter and cook until butter just starts to brown, about 3-5 minutes.
5. Add the sage leaves and the salt and pepper and cook until the butter darkens to a deep golden color (but not burnt).
6. Pour butter mixture over potatoes, add 3/4 cup of the parmesan cheese and toss well.
7. Place potates in the prepared baking pan and cover with a lid or seal with aluminum foil; bake in the preheated oven for about 18-20 minutes or until heated through.
8. Sprinkle with the remaining parmesan and serve.

sweet potatoes, butter, fresh sage, salt, cracked black pepper, parmesan cheese

Taken from www.food.com/recipe/sweet-potatoes-with-parmesan-sage-butter-46458 (may not work)