Roasted Sweet Potatoes With Sage and Browned Butter

Preheat the oven to 425°. Pierce the potatoes sparingly with the tines of a fork, and place on a foil-lined baking sheet. Bake, rotating once, until tender but not mushy, 40 to 45 minutes.

Remove the potatoes (reserve the foil-lined sheet) and set aside until cool enough to handle. Using fingers, carefully pull away the skin and discard. Cut the potatoes into thin rounds (between 1⁄8 and ¼ inch), then transfer to the prepared baking sheet in a single layer.

Meanwhile, raise the oven temperature to broil. In a small saucepan, add the butter. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 6 to 8 minutes. Quickly remove from the heat. Brush the potatoes generously with the browned butter, and divide the brown sugar among the tops of the potatoes, using fingers to distribute.

Broil until the sugar is melted and caramelized, 4 to 6 minutes. Remove and, using a spatula, transfer the potato pieces to a platter. Drizzle with the remaining melted butter to taste, top with the sage and serve.