By Jason Brechin
I love sweet potatoes. The sweet orange tubers are a vital part of fall and winter cooking for our family. Compared to a winter squash, like butternut, sweet potatoes are just as delicious and much easier to prepare.
Just a month ago, I made my first sweet potato pie, but usually we eat them simply baked, with generous amounts of butter and brown sugar added. This recipe combines sweet potatoes with a classic fall herb, sage.
The woodsy aroma of the sage and the sweet roasted garlic aroma will fill your kitchen within minutes of putting this in the oven. If you’re up to the task of peeling and cutting up a squash, you could do this same recipe with butternut or acorn squash.
Garlic Sage Roasted Sweet Potatoes
serves 4-6
Ingredients
- 2 lbs. sweet potatoes (about 2 medium-large sweet potatoes)
- 6T olive oil
- 4 cloves garlic
- 2-3 sprigs of fresh sage (about 12-15 leaves)
- 1 t salt
- pepper, to taste
Assembly
- Preheat your oven to 350 degrees.
- Peel the sweet potatoes and cut into 1/3-1/2 inch thick rounds.
- Put sweet potatoes and olive oil in a large bowl.
- Finely chop or press your garlic and add to the bowl.
- Slice the sage leaves into ribbons and add to the bowl.
- Add salt and pepper.
- Toss everything together to coat the sweet potatoes with oil and seasonings (it’s easiest to use your hands for this).
- On a foil-lined baking sheet, lay out sweet potatoes in a single layer.
- Put it in the oven and bake at 350 degrees for 35-45 minutes, or until the tops start to brown and the bottom side is browned.
Jason writes the Clever Food Blog and lives just south of Chambana, in Savoy, with his wife and two daughters (who also love sweet potatoes).