Sage & Butter Roasted Sweet Potatoes
Prep time: 10 minutes
Cook time: about 35 minutes
Servings: 6 to 8
Ingredients
3 lbs. BAKO Sweet Potatoes, peeled
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons minced shallots
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried sage
3/4 teaspoon sea salt
Freshly ground pepper to taste
Snipped fresh sage (optional garnish)
Directions
Preheat oven to 425°F and line a large rimmed baking sheet with heavy duty foil or parchment paper.
Cut sweet potatoes into 1-inch cubes and place on baking sheet. Drizzle with olive oil; toss well and spread in a single layer on prepared pan.
Roast in the center of the oven for 30 to 35 minutes stirring once or twice.
While potatoes are roasting, melt butter in a small saucepan. Add shallots, vinegar, sage and salt. Let simmer for a minute or two, then toss with hot sweet potatoes.
Transfer to a decorative bowl and garnish with fresh sage, if desired.
Recipe tips:
Add an additional tablespoon of butter for a richer side dish.
Add another half tablespoon of balsamic vinegar for a tangier taste.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
