Roasted sweet potatoes with sage, brown butter and pecans
A simple autumn side dish built from what a fall farm box tends to hold. Sample recipe for the preview Journal.
Sample article. Written for the preview. General information only, not medical or nutritional advice.
October in Moore County means sweet potatoes in every market and a last flush of sage in the garden. This is an easy, forgiving dish for a weeknight or a shared table. It is a recipe, not nutrition advice.
Ingredients
Serves four as a side.
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- Salt and black pepper
- 4 tablespoons butter
- A small handful of fresh sage leaves
- A generous handful of pecans, roughly chopped
- A squeeze of lemon or a little apple cider vinegar
- Flaky salt, to finish
Method
1. Heat the oven to 425°F. Cut the sweet potatoes into thick wedges, leaving the skins on.
2. Toss with olive oil, salt and pepper. Spread out on a large tray so the pieces are not touching.
3. Roast for 30 to 35 minutes, turning once, until browned at the edges and soft in the middle.
4. While they roast, warm the butter in a small pan over medium heat. Add the sage leaves and let them sizzle until crisp and the butter smells nutty, about 3 minutes. Watch it closely.
5. Toast the pecans in a dry pan for 2 to 3 minutes, shaking often.
6. Pile the sweet potatoes onto a platter. Spoon over the sage butter, scatter with pecans, add a squeeze of lemon and finish with flaky salt.
Notes
- No sage? Thyme or rosemary work too.
- For a dairy-free version, warm the sage in olive oil instead of butter.
- Leftovers are good mashed into a quick soup the next day.
Check ingredients for allergies before cooking for others; this dish contains tree nuts and dairy.