Maple Sage Roasted Sweet Potatoes

by thebikinibakery
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The holiday season is upon us! It’s definitely my favorite time of the year. These easy roasted sweet potatoes are not only delicious but make for a festive dish at holiday time!

They’re sweet and savory at the same time thanks to the sage and maple syrup. They have

If you don’t have or can’t get fresh sage to fry, then skip it! They’re still really good without it. In fact, the first time I made them I didn’t have any fresh sage. You could also throw some toasted pecans or walnuts on the top for a heartier dish!

Roasted sweet potatoes in a bowl

One thing to remember about roasting vegetables is that they always need more salt and pepper than you think. I initially add salt when tossing the sweet potatoes with the other ingredients and then sprinkle some salt over the potatoes right before they’re about to go in the oven.

Maple Sage Roasted Sweet Potatoes

Serves: 5-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 3 sweet potatoes - washed, peeled, diced into 3/4" cubes
  • 1 Tbsp olive oil + 2 tsp to spread on the pan
  • 1 1/2 tsp salt (1 tsp for potatoes, 1/2 tsp. sprinkling right before they go in the oven)
  • 1/2 tsp pepper
  • 1/2 tsp ground sage
  • 4 Tbsp pure maple syrup (split into 2 Tbsp and 2 Tbsp)
  • Optional
  • Fried Sage
  • 3 Tbsp olive oil
  • 8-14 fresh sage leaves
  • Pomegranate seeds
  • Toasted pecans or walnuts

Instructions

  1. Preheat the oven to 400F.
  2. Line a pan with foil and spread a tsp of olive oil on the foil with your fingers. 
  3. Wash and peel the sweet potatoes.
  4. Dice the potatoes into 3/4" cubes and place in a bowl.
  5. Add the olive oil, salt, pepper, sage and 2 Tbsp of maple syrup to the potatoes and mix thoroughly.
  6. Spread the potatoes out on the foil lined baking sheet so that they there is space between each potato.  If they're too close they will steam and be kind of mushy.
  7. Bake for 15 minutes.
  8. While the potatoes are cooking, heat the 3 Tbsp of oil in a small saute pan over medium high heat.  Once the oil is hot, carefully place the sage leaves in the pan in a single layer.  Let the leaves cook for 3 seconds.  If they turn brown they were cooked too long.  
  9. Remove from the oil with a slotted spoon or fork and place on a paper towel to dry.
  10. Pull the potatoes out.  Drizzle with the other 2 Tbsp of maple syrup over the potatoes and put them back in the oven.
  11. Bake for another 10-15 minutes until the potatoes pierce easily with a fork.  Sprinkle with salt and pepper if needed.
  12. Add potatoes to a bowl and top with pomegranate arils, fried sage leaves, and nuts if desired.  Enjoy!

 

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