Recipe by Raghavan Iyer of EatingWell.com

Servings: 6

Serving size: ½ cup

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

Cooking instructions: 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. 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. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

(Nutrition Per Serving: 88 calories, 4g total fat, 2g saturated fat, 225mg Sodium, 12g carbohydrate, 2g fiber, 4g sugar, 1g protein)