Savory, Oven-Roasted Sweet Potatoescomments (0) November 14th, 2014
This recipe is easy and oh-so delicious--sort of like a sweet potato hash. The sage is a lovely seasonal complement to the sweetness of the vegetables, however thyme or oregano could also be used. The chile pepper adds a nice pungent touch; it is optional.
Serves 4 to 6
About 4 tablespoons olive oil or 2 tablespoons olive oil and 2 tablespoons unsalted butter
1 medium onion, chopped
6 medium sweet potatoes, scrubbed and chopped into large bite-sized pieces
Salt and freshly ground pepper
Handful fresh sage leaves (about 12 to 15 leaves)
8 to 12 cloves garlic
1 chile pepper, minced
Preheat oven to 400 degrees F. Put oil and/or butter into large heavy soup pot, Dutch oven or ovenproof casserole dish, which has a lid. Add the onion and stir to coat. Add the sweet potato and toss with onion; season well with salt and pepper. Place the pot (without the lid) into the hot oven and set the timer for 15 minutes.
Carefully remove hot pan from oven and add the sage, garlic and chiles. Cover the pot and return to the oven. Set the timer for 35 minutes. Remove the pot from the oven and test for doneness. The sweet potatoes should be soft and tender. If they are not, return to the oven for 10 minutes more at 350 degrees F. Let stand, covered for 5 to 10 minutes until ready to serve.
These are so delicious just as they are and I love serving them with wilted greens--it is a great combo of flavors. They are wonderful on pasta, pizza, served with protein like tofu, bean burgers, fried eggs, poultry or meat. They are good rolled up in enchiladas and added to soup, beans or rice.
posted in: savory, sage, sweet potatoes, oven-roasted sweet potatoes