1/2 C + 2 TBS unsalted butter, plus extra for greasing
4 lb of sweet potatoes, peeled and cut into 1-inch cubes
1/4 C chopped fresh sage (I had to use powdered, so I sort of eye-balled it)
Salt and freshly ground pepper
(I adjusted ingredient measurements as I went. Obviously, the two of us were not going to eat 4 lb of potatoes alone. At least we shouldn’t.)
Preheat the oven to 425°F. Butter a baking dish (I used a small ceramic gratin dish), and place the sweet potatoes in the dish.
In a heavy frying pan over medium-low heat, melt the butter and cook until golden brown, about 5 minutes. Add the sage and salt and pepper to taste. Continue to cook until the butter is deep golden brown, about 2 minutes more.
Pour the browned butter over the sweet potatoes and season with salt and pepper. Cover the dish with aluminum foil.
Bake the sweet potatoes until tender when pierced with a fork, about 20 minutes – just enough time to read a book to your kids, grab a shower, or take a snooze. Transfer the potatoes to warmed tortillas, roll the tortillas up any way you want to, and serve.
Sage Sweet Potatoes could easily be cut just like Elegant White Bean Spirals. You can be unbelievably creative with a tortilla and a knife!