Sweet Potato & Turnip Mash with Sage Butter

Sweet Potato & Turnip Mash with Sage Butter

6 Reviews
From: EatingWell Magazine, November/December 2010

This sweet potato and turnip mash is fragrant with fresh sage.

Ingredients 6 servings

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  • 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
  • ½ teaspoon coarsely cracked pepper


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  • Ready In

  1. 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.
  2. 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.
  3. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 88 calories; 4 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 1 g protein; 8 mcg folate; 10 mg cholesterol; 4 g sugars; 0 g added sugars; 8,989 IU vitamin A; 16 mg vitamin C; 40 mg calcium; 0 mg iron; 225 mg sodium; 292 mg potassium
  • Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 6

November 28, 2014
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By: EatingWell User
Uber delicious! uber delicious!! I made this dish instead of mashed potatoes for Thanksgiving and it was delicious! Filling, tasty and so full of flavor. Will be making this again and again. Pros: mashed potato consistancy, healthy, savory
November 20, 2014
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By: EatingWell User
Love this dish! I found my favorite dish for Thanksgiving. I love savory dishes and this one nails it. I have been making this dish for Thanksgiving for 2 or 3 years now. I have taken this to potlucks. I do use Butternut Squash though instead of sweet potatoes. Roasting can enhance the flavors, and don't forget to roast the garlic as well. That way no watered down taste. I make this the day before, and just fry the sage right before serving. Yum! No Sweet Potato casseroles here. All of these ingredients except garlic come right from my garden. Can't get enough of it. Pros: Savory, slightly sweet Cons: none
November 29, 2013
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By: EatingWell User
A Thanksgiving hit I made this for Thanksgiving this year and it was a hit! I halved the amount of sage recommended and it was perfect. I also used gold sweet potatoes, which were very tasty, however, next time I'll use the yellow ones to provide more color and contrast to the turnips. Pros: Flavorful, great texture, simple ingredients Cons: Too much sage if full amount used
November 04, 2013
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By: EatingWell User
addictive I loved the sage in this - though I can say adding garlic at the end wouldn't be a bad idea - but I think it impossible to use too much garlic. Overall, I found it to be oddly addictive and ate too much of it. I plan to make this again. Great way to use up fall CSA turnips. Pros: easy to make
December 18, 2012
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By: EatingWell User
way too much sage even when amount cut in half I took the previous reviewers advice regarding there being too much sage so used less than half the amount and counted the medium and large leaves as two. This is still too much sage. I ended up picking out at least half of the sage at the end. I waited until the end to use the garlic, putting the garlic in the butter before the sage to add more flavor. I overcooked the turnips and sweet potatoes and they kept in more of the water when I drained them, my mistake. After they were done I cooked them on low for 10 minutes and this gave them a fluffier texture. Would definitely make again, using just 1/4 the amount of sage and watching closely to avoid overcooking. Pros: turnip and sweet potatoes are nice together
November 03, 2010
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By: EatingWell User
I thought this was very good although it tasted VERY strongly of sage. I had big sage leaves so I may have used too much. It was good though so I'll try it again with a little bit less.
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