November 11, 2014
This simple and flavorful recipe was created for a Lassen’s Natural Food Market flyer. They are a Santa Barbara-based company with an emphasis on fresh, organic products for over forty years, I was delighted when 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 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 not only a great addition to your Thanksgiving menu, but also makes an easy and flavorful side for your weeknight dinners. Enjoy!
Note: When selecting sweet potatoes make sure they’re firm and free of any cracks or bruises.
4 large sweet potatoes
10 – 12 fresh whole 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 375 degrees. Place sheet pan in oven to pre-heat.
Peel the sweet potatoes and slice in half length-wise. Cut those haves into 1/2″ semi circles. Toss on the hot sheet pan with the sage leaves, salt and olive oil. 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. Serve warm.
