I’m always looking for new recipes involving sweet potatoes, potatoes, yams, you get it. I love them and I enjoy finding new ways to serve them up at home, especially in a quick manner. This recipe fits that bill. I used a few good shakes of dried sage instead of fresh and added half a shallot finely diced. The potatoes took about 5 minutes prep time only and came out quite divine.

They were crispy, soft inside, and the seasonings were very flavorful. I served the potatoes with some baby back ribs baked in the oven alongside the potatoes and a fresh arugula and spinach salad dressed in Parmesan cheese and a homemade mustard vinaigrette (Dijon mustard, olive oil, sherry vinaigrette, salt, pepper, and a dash of sugar). The meal was satisfying and tasty and incredibly simple to repeat. Here are my potatoes:

Sage Roasted Sweet Potatoes ©EverydayCookingAdventures 2013

Garlic Sage Roasted Sweet Potatoes

By: Jason Brechin
Serves:  2-3 people

Ingredients

• 1 sweet potato
• 2 TBSP olive oil
• 1 clove garlic
• 2 sprigs of fresh sage
• 1 tsp salt
• fresh ground pepper, to taste

Directions:
1. Preheat your oven to 350ºF.
2. Peel the sweet potatoes and cut into 1/3-1/2 inch thick rounds. Put sweet potatoes and olive oil in a large bowl.
3. Finely chop or press your garlic and add to the bowl. Slice the sage leaves into ribbons and add to the bowl. Add salt and pepper.
4. Toss everything together to coat the sweet potatoes with oil and seasonings (it’s easiest to use your hands for this).
5. On a foil-lined baking sheet, lay out sweet potatoes in a single layer. Put it in the oven and bake at for 35-45 minutes, or until the tops start to brown and the bottom side is browned.