My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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whipped sweet potatoes, 2 ways

I am currently excited about so many things.

All having to do with food.

Not surprising.

#1 The two sweet tater recipes I have for you below.  One sweet.  One savory.  Both delicious.

#2 Dinner tonight.  I can’t get over it.  It will be made again, and fully blogged, very soon.  It’s kind of like beef stroganoff, but you know, without the beef.  Instead of beef, I made herb crusted tempeh.  I used curly quinoa pasta noodles [love these noodles] and made a ridiculously large batch of vegan gravy.  Extremely comforting and such a nice change of pace from using the typical marinara sauce.

#3 The half eaten pumpkin pie that is currently in my fridge.  I can’t wait to share this recipe with you, as it features a gluten free crust that is buttery, slightly sweet, holds together, and has a nice chew.  Unfortunately, that won’t be up until Thursday.  Sort of a day late, but it’s not like you can’t make pumpkin pie after Thanksgiving, right??

Let’s move on to thing #1.

The sweet potato!  People seem to either love or hate this fabulous orange spud.  Obviously, I love it, but it wasn’t always that way.

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We never ate sweet potatoes growing up.  I remember my mom making my grandma a sweet potato every Thanksgiving, but it wasn’t a staple at our table.  I was all about the creamy red or white mashed potatoes.

Now?  I absolutely love sweet potatoes. 

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I go back and forth whenever I make them, on what to top them with.  It’s probably a 50/50 split on making them sweet or savory.  And by sweet I mean, topping them with a drizzle or honey, butter + salt, or coconut butter + salt.  When eaten savory style, that’s usually just butter, salt + pepper.  Nothing crazy!

But for Thanksgiving, I thought I would spruce things up a bit.  You know, actually make a recipe.

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My recently rekindled relationship with sage, made for an obvious addition to the recipe. 

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And don’t you feel like you’re seeing brown butter being used, everywhere?  In cookies, cupcakes, stuffing, potatoes, you name it. 

Definitely not a bad thing.  Definitely a delicious thing.

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These savory potatoes are simply seasoned with sage, garlic, salt + pepper. 

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Then, they are topped with a drizzle of brown butter + pan fried sage.

Then, they are completely demolished, before you even knew what hit you.

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Sage + Garlic Whipped Sweet Potatoes [yields 4 cups mashed, serves 4+] edited: 11/25/14

  • 8c cubed sweet potatoes [about 2lbs]
  • 3/4-1 cup unsweetened almond milk
  • 5-8 tablespoons butter
  • 1 1/2 teaspoon minced garlic
  • 1 tablespoon finely chopped sage
  • handful of fresh sage leaves, for garnish
  • salt and pepper, to taste
  1. Wash, peel + cube your sweet potatoes, into about 3/4-inch cubes.
  2. Steam your sweet potatoes until fork tender, about 10-15min. 
  3. While cooking, add 1/2 tablespoon butter to a small pan over medium heat.
  4. Once hot, add your minced garlic and chopped sage to the pan, stirring for about 1-2min until the garlic is light brown. Quickly remove to a paper towel lined plate.  Watch closely to avoid burning.  
  5. Add another 2-3 tablespoons of butter. Once melted and sizzling, add the whole sage leaves and cook for about 1 minute per side, until light golden brown. Remove and place on a paper towel lined plate. Let butter cool and reserve.
  6. In a small saucepan, melt 3-4 tablespoons of butter over medium heat, whisking frequently. The butter will foam a bit, then you’ll see brown bits forming in the bottom of pan, then the butter will start to turn golden brown and smell nutty. Remove from heat immediately, to prevent the butter from burning.  (If your butter blackens, discard and try again, or just use melted butter.)
  7. Preheat your oven to broil.
  8. Mash the potatoes any way you like. I prefer a large food processor for extra creamy potatoes.
  9. Slowly add the milk and sage butter (optional), until the consistency you’re looking for has been met.
  10. Stir in the browned garlic and chopped sage, salt + pepper (to taste), reserving the sage leaves and brown butter as the topping.
  11. Taste and add more salt/pepper if needed.
  12. Place in an oven safe baking dish, and broil until golden brown on top.  Broiling time will vary, but it took me about 8min.  Check often to prevent burning.
  13. Top with fried sage leaves + brown butter.

tips/substitutions: Feel free to leave the skins on. For this recipe, I wanted them perfectly smooth and creamy. If you prefer to boil your potatoes, chop into large pieces and boil until fork tender. Or, you can also bake your sweet potatoes until tender. Use any type of unsweetened/unflavored milk you like. 

Detailed browned butter instructions:

How to make Brown Butter: Heat a light colored saucepan (so you can see the brown bits) over medium/medium-low heat with 1 stick of butter (or less for this recipe) cut into tablespoon sized pieces. Let melt then start whisking constantly. While you whisk the butter will start to foam, then simmer, then turn clear, and then foam a bit more and eventually little brown bits will start to show up after a few minutes. When brown bits start to form remove the pan from the heat and continue to whisk for another 20 seconds. Pour into a jar, let cool to room temperature, and then refrigerate or use in its liquid form. You’ll definitely be able to see and smell (very rich and nutty) when the butter starts to brown. If you’re using higher temperature or leave it on the burner for too long it will burn. You want golden brown liquid, not at all blackened.

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And next up?

Something a little sweet.

But not so sweet it makes your teeth hurt.

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Slightly sweet, with the warm scent of vanilla in the background, and the rich taste of honey + butter.

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Vanilla Bean Honey Butter Sweet Potatoes (yields 4 cups mashed, serves 4+)

  • 8c cubed sweet potato (~3/4-inch cubes)
  • 3/4 – 1 cup unsweetened almond milk
  • 1/3 cup chopped walnuts
  • 1 vanilla bean pod
  • 1-2 teaspoons sucanat
  • 1 1/2 tablespoons butter, melted
  • 1/4t salt
  • honey to top (~1 tablespoon)
  1. Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
  2. Steam your sweet potatoes until fork tender, about 10-15min. 
  3. While cooking, slice your vanilla bean pod down the center and scrape all of the beans out.
  4. Mash the potatoes any way you like.
  5. Slowly add the milk, until the consistency you’re looking for has been met.
  6. Whip in the vanilla beans + salt, until combined..
  7. Place in an oven safe baking dish, dust the top with sucanat, and broil until golden brown. Broiling time will vary, but it took me about 8min. Check often to prevent burning.
  8. Top with melted butter, chopped walnuts, and an all over drizzle of honey.

tips/substitutions: Feel free to leave the skins on and boil or bake your sweet potatoes.  Use any type of milk you like.  The vanilla milks [almond/hemp/rice/etc] might be a great addition in this, but remember that will add a bit of sweetness. Coconut oil is a great sub for butter here to make vegan. Feel free to top with maple syrup instead of honey if desired. Sub any type of sugar if you don’t have sucanat. Sub 2 teaspoons vanilla extract, instead of the vanilla bean if desired.

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I’m still undecided as to which version is my favorite. 

And I still can’t figure out which to bring to dinner on Thursday.

Help!  Which would please the masses more?  At first I thought savory.

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But now that I’m looking at the vanilla honey butter version again, I may have changed my mind!

Happy almost Thanksgiving.  I’m getting excited!!!


If you won’t be making your pumpkin pie until Thursday, and you’re waiting for a GF crust recipe, here are the ingredients you’ll need!

crust: 1/4c butter [Earth Balance or coconut oil], 3/4c walnuts, 2T honey/maple syrup/brown rice syrup, 3T sucanat [or other sugar], 1/2c GF oat flour [ground from oats], 1.5c GF rolled oats, 1/4t cinnamon, 1/4t salt

pie: 2c pumpkin puree, 1.5T arrowroot starch [or cornstarch], 3 eggs, 1/2c full fat coconut milk, 1/2c unsweetened almond milk, 1/4c honey [or maple], 1/4c sucanat [or other sugar], 1/4t salt, 1 vanilla bean [or 2t vanilla extract], 1.5t cinnamon, 3/4t ginger, 1/4t all spice, 1/8t nutmeg, pinch of clove.

Reader Comments (46)

Brown butter makes me swoon. Hi, hello, I'm coming to your house for thanksgiving #nobigdeal

November 23, 2011 | Unregistered CommenterKatelyn @ Chef Katelyn

Lovely recipes, lovely pics, Ashley. They remind me a bit of Deb/Smittenkitchen with the black and the angles...beautiful :)

omg... you had me at "whipped"....

November 23, 2011 | Unregistered Commenterjulie

Both of these recipes look wonderful - It's going to be hard to decide which one to make first! I LOVE sweet potatoes, and these look like a great change from the usual baked method. I'm tempted to make the sweet version for breakfast tomorrow!

November 23, 2011 | Unregistered CommenterKerry

yes! sage + sweet potatoes are amazing! I just bought some fresh locally grown sage that I'm *hoping* to make sage and onion biscuits with (gluten free!) but if I have some left over, the sage is definitely going in the potato dish. Let the cooking begin!

November 23, 2011 | Unregistered Commenterlauren@spicedplate

These both sound delicious! I discovered the beautiful addition of vanilla in whipped sweet potatoes last year and about died.

November 23, 2011 | Unregistered CommenterLauren

I want BOTH! These look awesome! Have a great holiday!

November 23, 2011 | Unregistered CommenterBlog is the New Black

This is a great crowd pleaser! Anna and people I cook for will love this - as will I, obviously!
Have a great Thanksgiving!

November 23, 2011 | Unregistered CommenterThe Healthy Hostess

Sweet is the more traditional way to go so it might appeal to the masses ;) I am definitely making these this year... IF I can convince my hubby to ditch the marshmallows :p

November 23, 2011 | Unregistered CommenterBeth

These look delicious! I am definitely a savoury potato fan but I always make two batches in my family since most of them love the traditional sweet ones.

November 23, 2011 | Unregistered CommenterThe Healthy Hipster

Ooh your sweet recipe is such a nice alternative to the marshmallow topped sweet potatoes!

I adore sweet potatoes and I love them savory. The first recipe sounds amazing with the sage and butter! The sweet recipe does sound amazing too. happy thanksgiving!

November 23, 2011 | Unregistered CommenterCassie

lol...ummm...yes please. Come to my house.

November 23, 2011 | Unregistered CommenterLindsay @ Lindsay's List

I seriously love both of these!! Yum :)

November 23, 2011 | Unregistered CommenterLauren @ What Lauren Likes

Yum, I love sweet potatoes!! :)

November 23, 2011 | Unregistered CommenterLizAshlee

I think you should make both..maybe cut the recipe in half if needed :)

November 23, 2011 | Unregistered CommenterJen

Sweet potatoes is one of the side dishes I'm bringing tomorrow. If I wasn't dealing with an incredibly picky dad and grandfather who MUST have their potatoes roasted instead of mashed, I would totally be making this!

OOOOH man. Those Vanilla Bean Honey Butter Sweet Potatoes!?!?! Those look AWESOME Ashley! Pure, pure genius :)

November 23, 2011 | Unregistered CommenterCait's Plate

OH MY. These both sound delish - now which to make for Thanksgiving??

November 23, 2011 | Unregistered CommenterDebbie

These dishes both sound fantastic!

November 23, 2011 | Unregistered CommenterSamantha @ Bikini Birthday

sweet! as in the sweet version!

November 23, 2011 | Unregistered CommenterKelsey

Can I have Thanksgiving with you? My husband's family always makes the sweet potatoes with the marshmallows on top which make me gag. Such a sad way to eat sweet potatoes! I would offer to make them but last time I tried to stray from tradition I it was not very well received. You would have thought I was kicking puppies or something. Please eat an extra serving of the savory sweet potatoes for me!

This looks so good!

November 23, 2011 | Unregistered Commentermarie

I am going to have to make this!!!

November 23, 2011 | Unregistered Commentermarie

Kicking puppies.....hahahaaa You can definitely come over! I understand about wanting the traditional things. No one ever said you can't have a 2nd Thanksgiving "your way!"

November 23, 2011 | Unregistered CommenterAshley

merp...making the sage + garlic!

November 23, 2011 | Unregistered CommenterAshley

I was thinking that, but I'm already making 4 other I just went with the sage + garlic. :)

November 23, 2011 | Unregistered CommenterAshley

Thanks Jamie! I've never even had the marshmallow kind, haha. :)

November 23, 2011 | Unregistered CommenterAshley

Aw, thanks girlie!!! Hugs to Anna :) Such a cutie!

November 23, 2011 | Unregistered CommenterAshley

Thanks Liz! Happy Thanksgiving to you as well!

November 23, 2011 | Unregistered CommenterAshley

Yes! Last year I made 101 cookbooks vanilla bean orange zest sweet taters and they were awesome!

November 23, 2011 | Unregistered CommenterAshley

A great breakfast option for sure!

November 23, 2011 | Unregistered CommenterAshley

Whipped is a lovely word, isn't it? :)

November 23, 2011 | Unregistered CommenterAshley

Thanks so much Averie! To be compared to Smitten Kitchen is an honor. ;)

November 23, 2011 | Unregistered CommenterAshley

Totally veganizable, and looks delicious! We were into white mashed potatoes when I was younger. I don't remember when I finally touched a sweet tater, but I'm in love!

November 23, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

sweet potatoes! that round two looks heavenly.

i'm going out to a restaurant for dinner, for the first time. i think i'm going to order from the menu. i feel like i'd be wondering the whole time what side dishes were made with chicken stock.

so, instead, when i go over my parents' for dessert, i told my mom to save extra sweet potatoes for me (and green bean casserole!). i do believe i'll be dining on side dishes alongside dessert.

Bring both! I bet everyone (including me) would want to try both. For real. Happy thanksgiving!!

As a fellow lover of sweet potatoes, I must share this recipe from The Washington Post that I discovered last week. You could easily leave out the cream or make a substitution; I will be trying Greek yogurt next time I make it. I used coconut oil instead of butter just because I wanted that flavor. Thank you for your recipe!

Oh and Happy Thanksgiving. I am thankful for you and your blog!

November 23, 2011 | Unregistered CommenterKel@The Kel Show

I'm usually really lazy with making sweet potatoes too - they're just so easy to bake and eat as is. But these recipes look worth the effort! :D I've heard of sage paired with sweet potatoes before, but never vanilla. I bet that combination is fabulous!

I'd go for the savory treat. Guess I had enough sweets for today and tomorrow...or probably the whole week for that matter. But I am still keeping the vanilla bean version for sometime soon. Glad I stumbled upon your post!

November 23, 2011 | Unregistered CommenterAnna

Thanks for sharing the recipe. That sounds amazing!! Happy Thanksgiving!! :)

November 24, 2011 | Unregistered CommenterAshley

I hope you still find a lot of good food to eat!! :)

November 24, 2011 | Unregistered CommenterAshley

I just made the brown butter and sage potatoes and there were yummy! Gave the mashed sweet potatoes a nice little twist.

November 28, 2011 | Unregistered CommenterSamantha Cernock

Awesome!!! Thanks for letting me know!

November 29, 2011 | Unregistered CommenterAshley
Could these be made a day ahead of time and put in the fridge then heated up and broiled the following day?
November 25, 2014 | Unregistered CommenterMarissa
@Marissa - Yes! You can definitely make these a day ahead and reheat the following day. Let the potatoes cool for a bit on the counter and then store in the fridge with a lid cracked for an hour or two to let steam escape, then close fully. Wait until day of to add toppings. Heat first (add milk if needed) and then broil for reheating.
November 25, 2014 | Registered CommenterAshley

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