1 pound sweet potatoes, peeled and diced
6 ounces turnips (about 1.5 medium), peeled and diced
2 large cloves garlic
25 fresh sage leaves, cut divided
2 tablespoons organic butter
1 teaspoon pink sea salt
1/4 teaspoon cracked pepper
Put potatoes, turnips, garlic and 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 tender, about 10 minutes. Drain. Return the vegetables to the pan and keep covered.
Heat butter in a skillet over low heat. Add the strips of sage and allow them to settle and flavor the butter, about 2 minutes.
Pour the sage and butter over the vegetables. Stir in salt and pepper and serve.