This simple dish of roasted sweet potatoes with sage, butter and honey make a delicious side dish to your Autumn meals.
Hasselback potatoes have been the foodie rage this past year! I’m sure you’ve seen the simple fanned spud as well as even more elaborate taters that are stuffed with cheese, bacon and whatever else you can add between each slice of potato. The key is to keep the whole potato intact for that show stopping presentation.
My plan was to hasselback sweet potatoes my absolute favorite Fall veggie, but have you noticed the size variation from tater to tater? They’re tubular not oval like regular Idaho potatoes, so I would need to cut the ends so it will cook evenly and there goes the pretty potato debut!
This simple oven roasted veggie dish is a variation of that same fancy look, but I’ve layered the round slices in my cast iron pan in a circle. No frills, just good tasting food!
The natural sugars in these sweet potatoes turn nutty and richly sweet, so you really don’t need to add a layer of brown sugar crumble like I have in this sweet potato casserole recipe, but this certainly will taste fabulous if you do!
I kept this recipe simple to bring out the earthy flavors with a simple sprinkle of sea salt, some butter, sage and a drizzle of honey to finish it off. I think I could have polished off the whole pan by myself, but I shared 🙂
This is a great dish to enjoy all year long and this will also cover you if need a quick side for your Thanksgiving feast!
Roasted Sweet Potatoes with Sage
Ingredients
Instructions
Norma Chang
November 23, 2015 at 4:46 amGreat recipe, I will probably substitute pure maple syrup for the honey as we have great local maple syrup.
Sandra Shaffer
November 25, 2015 at 1:01 pmOh, yes! I love real maple syrup too. I think I’ll add that next time. Have a great Thanksgiving Norma!
Christie
November 23, 2015 at 1:05 pmI love sage with sweet potatoes. These actually look easier than hasselback. I always cut down too far.
Sandra Shaffer
November 25, 2015 at 1:00 pmIt’s hard to judge when cutting down into the potato and once it gets soft it can fall apart if the cut is too close. No worries with this method though 🙂
Sarah
November 24, 2015 at 12:40 pmI am on a sweet potato kick right now. These look perfect to try next! Not overly heavy, or too sweet! Great recipe Sandra!
Sandra Shaffer
November 29, 2015 at 7:43 pmThanks, Sarah! This dish is so fresh tasting. All the natural flavors really come through nicely.
Carrie @Frugal Foodie Mama
November 26, 2015 at 2:51 pmThis is so simple, yet so gorgeous! And often times those happen to be the best recipes. 🙂
Sandra Shaffer
November 29, 2015 at 7:44 pmSometimes I just need to get back to the basics to appreciate a good tasting veggie in its natural state.
Shelby
November 27, 2015 at 2:15 amBeautiful presentation Sandra! The flavors sound delicious.
Sandra Shaffer
November 29, 2015 at 7:45 pmThanks, Shelby! We sure have enjoyed this dish. I love how vibrant sweet potatoes are.
erica s
November 27, 2015 at 10:23 amSo lovely – I love sweet potatoes but it is hard to fancy them up. This looks like a great way to do just that. Love that you added sage too.