This simple and flavorful recipe was created for the November Lassen's Natural Food Market flyer. A Santa Barbara-based company with an emphasis on fresh, organic products for over 40 years, they approached me to share two Thanksgiving side dish recipes for distribution in their nine stores throughout California.
Sweet potatoes are easy to prepare and have incredible sweetness. A total bonus is their high nutritional value. Here, we slice and roast the potatoes and add a Spanish kick. Roasting with the fresh sage brings a nice crunch and earthiness to the dish that makes this a standout on your holiday table.
A great little tip when roasting any kind of vegetable (potatoes, squash, cauliflower . . . ) is to stick the sheet pan in the oven while the oven is preheating. Placing your veggies on a hot pan helps create that wonderful caramelization and flavor.
This recipe is a great addition to your Thanksgiving menu but also makes an easy and flavorful side for your weeknight dinners as well. Enjoy!
When selecting sweet potatoes, make sure they're firm and free of any cracks or bruises.
- 4 large sweet potatoes
- 10-12 fresh sage leaves
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 2 teaspoon sherry vinegar
- 1 teaspoon honey
- Preheat oven to 375°F. Place half-sheet pan in oven to preheat.
- Peel the sweet potatoes and slice in half length-wise. Cut those halves into 1/2-inch semi circles.
- Toss on the hot sheet pan with the sage leaves, olive oil, and salt. Roast for 35 minutes, flipping them at 20 minutes to ensure even browning. After they are golden brown, pull them from the oven and add the paprika, vinegar, and honey to the pan, and mix with a spatula to incorporate all the flavors.
- Taste for seasoning, adding more sea salt if necessary, and serve warm.
- Side Dishes, Potato
- 8 side servings