Cinnamon and sage make a great savory companion to these sweet potatoes. This unique dish is a perfect side for your family dinners. It is quick and easy to make as well.
There are tons of great sweet potato recipes out there but most of them are very sweet. This recipe is great for those that don’t want to add additional sugar to their diet but want to add more sweet potatoes. Something else to keep in mind is that these are great for meal prep.
There is something to be said about dishes that use very few and simple ingredients. This allows for the sweet potato to shine with out a bunch of extra flavors and then ones that are there to complement it well. With nothing but sage, maple syrup, cinnamon, salt and oil these simple ingredients will make a tasty side that will make people come back for seconds.
The maple syrup is to add a hint of maple flavor to the dish but not a lot of sweetness. This can also be accomplished but using a 1/4 tsp of maple extract. The easiest way to make sure all of the spices cover all of the potatoes is to mix them with the oil and then toss the potato slices in to coat them evenly. There will not be a lot of oil on each potato.
Roasting the sweet potatoes
The easiest way to get a nice thin and even slice is by using a mandoline slicer. However if you don’t have one use a nice sharp knife. The sweet potatoes can also be cubed however the cooking time will changed based on the new shape.
When arranging the slices it is good to not have all of the slices of the same size next to each other. This will give a more uniformed look. Also it will help make sure that all of the smaller portions don’t cook too fast and burn while the larger portions remain uncooked. By covering the sweet potatoes for the first half of baking the steam will facilitate an even cooking and natural sugar development. Then removing the foil allows the potatoes to crisp up.
Looking for other potato recipes
Cinnamon and Sage Roasted Sweet Potatoes
- Cast iron skillet
- Mixing Bowl
- 2½ lbs sweet potatoes skinned, thinkly sliced
- 2 tbsp sage fresh, chopped
- ½ tbsp cinnamon
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1½ tbsp maple syrup
- Preheat the oven to 425°F or gas mark 7.
- In a large bowl combine the oil, salt, sage, cinnamon, and maple syrup and mix thoroughly. Add in the sweet potatoes and toss to coat all slices evenly.
- Arrange the potatoes in a cast iron skillet with the large sides of the slices touching. Cover with the foil and cook for 30 minutes. Remove the foil and continue to back for another 15 minutes or until the potatoes are firm but soft enough for a fork to pass through easily.
4 thoughts on “Cinnamon and Sage Roasted Sweet Potatoes”
Made this for Christmas, delicious! Even those that didn’t care for sweet potatoes, thought it was very good.
That is the best compliment I could receive.
This is a fantastic fall side dish! Sweet potatoes are so delicious and healthy!
Oh my gosh, this is going to be a fall classic! SO delish.