Fresh sweet potatoes tossed with sage and extra virgin olive oil; then roasted until sweet and golden brown makes a tasty side dish.
I'm always looking for new potato recipes and I try to change it up a little bit each time for variety. Our youngest isn't very fond of sweet potatoes; though the rest of us love them.
I've tried several ways to get her to eat them, and she'll try them, but she's not a fan. However, she didn't mind these Roasted Sweet Potatoes so for now that's all I can ask for!
Some of our favorite recipes include Taco Baked Sweet Potato Casserole, Sweet Potato Casserole and Crown Royal Mashed Sweet Potatoes.
How do you make Roasted Sweet Potatoes?
For this recipe you'll need sweet potatoes, fresh sage, EVOO, Kosher salt and black pepper. Start by peeling the potatoes, rinse under cold water; then cut into 2 to 3-inch chunks.
Add the potatoes, chopped sage, oil and salt and pepper to a bowl and mix well to coat the potatoes.
Place the potatoes on a baking sheet and roast in a preheated 425 degree F oven for approximately 30 minutes; turning once, until the potatoes have softened and browned.
These Roasted Sweet Potatoes were delicious and as you can see, very easy to prepare.
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Roasted Sweet Potatoes
- 3 medium sweet potatoes (4 cups diced)
- 1 tablespoon fresh chopped sage
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Preheat oven to 425 degrees F.
- Peel the potatoes, rinse under cold water; then cut into 2 to 3-inch chunks.
- Add the potatoes, sage, oil and salt and pepper to a bowl and mix well to coat the potatoes.
- Place the potatoes on a baking sheet and bake for approximately 30 minutes; turning once, until the potatoes have softened and browned.
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*Original post shared January 2013/Updated September 2021.
Anita at Hungry Couple says
I agree that all these flavors go really well together. Sounds like a great dish. I've only ever used leeks in potato soup...
Carrie, this sounds delicious. Neither of my kids is overly fond of sweet potatoes, mainly because they end up too soft, not crispy, in most of my preparations. I've got both sweet potatoes and leeks from the CSA farm share, however, so I'll give this a try.