Roasted Sweet Potatoes with Honey and Sage




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Roasted Sweet Potatoes with Honey and Sage is the super easy side dish your Thanksgiving table needs this year. It’s pared down, but still gives holiday-worthy pizzazz. It’s all about balance this year, I want to have all the classics for my smaller celebration, but I don’t want leftovers for weeks!

Close up of a spoon with a scoop of roasted sweet potatoes with honey and sage resting on a baking dish.

Easy roasted sweet potatoes is exactly the kind of dish I’ll be cooking this Thanksgiving

This year’s simpler, pared down holidays call for a different kind of menu. One that’s maybe a little smaller, maybe a little lighter on the pressure, but all in when it comes to flavor.

These baked sweet potatoes are a breeze to toss together (no peeling!) but still feel traditional and comforting. Thanksgiving is one of those meals that just has to be right.

Slices of sweet potatoes in a baking dish drizzled with olive oil and buckwheat honey.

Two ingredients make these roasted sweet potatoes extra special and extra flavorful:

buckwheat honey

Buckwheat honey, if you’ve never tried it before, is a dark, almost molasses-like honey made by bees who forage for nectar in buckwheat fields. It’s got a deep rich flavor that I love using in this dish because it subtly enhances the potatoes and doesn’t go overboard sweetening an already sweet veg (I’m looking at you marshmallows!) Buckwheat honey is complex, so it keeps things balanced. Try maple syrup if you can’t get buckwheat honey.

fresh sage

Sage stands out in the herb world as having one of the most, if not the most, intense flavor/aroma. I can’t help but rub a leaf of sage between my fingers and inhale that amazing scent. Lots of earthy, fresh sage keeps this recipe from feeling too cloying. Plus that vivid green is so pretty with the orange potatoes.

A baking dish of roasted sweet potatoes garnished with sage leaves on a white surface with a striped linen kitchen towel.

No need to peel sweet potatoes

Give them a good scrub and then slice away with a sharp knife. The peel is edible and nutritious, and will soften up during baking, you won’t even notice it. Arrange them in an overlapping spiral to fit your dish, drizzle with oil and honey, and pop into the oven for about an hour, that’s it. For something that comes out looking so beautiful and tasting so good, it feels like cheating!

Roasted sweet potatoes in a white ceramic baking dish, garnished with sage leaves.

Thanksgiving sides for a simple gathering ~

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5 from 2 votes

Roasted Sweet Potatoes with Buckwheat Honey and Sage

Roasted Sweet Potatoes with Honey and Sage is the super easy side dish your Thanksgiving table needs this year. It's pared down, but still gives holiday-worthy pizzaz.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Yield 4 servings
Calories 150kcal

Ingredients

  • 2 large, or about 3 medium, sweet potatoes, sliced into thin rounds
  • 3 tsp buckwheat honey, or other strongly flavored honey
  • 3 tsp olive oil
  • salt and pepper, to taste
  • 3 tbsp fresh sage, sliced, plus a few small leaves for garnish

Instructions

  • Preheat oven to 375F. Lightly butter a baking dish (I used an 11 inch oval gratin dish)
  • Arrange the sliced sweet potatoes in an overlapping spiral in your dish. Fit them in as snugly as you can but try to keep them in a single layer so they cook evenly. Overlapping is fine, see photos in post for reference.
  • Drizzle 2-3 tsp of olive oil over the sweet potatoes, along with about 2 tsp of the buckwheat honey. Sprinkle with salt and pepper, and bake for about 60-70 minutes until the potatoes are tender. Pierce with the tip of a small sharp knife to check.
    roasted sweet potatoes in a white casserole dish
  • Remove the potatoes from the oven. For a nice glossy sheen, brush on a little more olive oil on top of the potatoes, and lightly drizzle with another 1/2 or 1 tsp of buckwheat honey. Sprinkle with the fresh sage.

Nutrition

Calories: 150kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 400mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16031IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg

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6 Comments

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  • Reply
    France
    November 24, 2020 at 8:42 am

    Sue, I would love to make this ahead and reheat. Have you tried that? If not, how is it reheating leftovers? I don’t want to be ugly! lol Thank you~~ France

  • Reply
    Kathy
    November 18, 2020 at 11:22 am

    5 stars
    Looks amazing and your photography is superb. Can’t wait to try! 🙂

  • Reply
    low and slow
    November 18, 2020 at 11:13 am

    If I`m unable to find buckwheat honey I do have some Steens Cane Syrup,would that work? BTW I`m making the maple cheesecake soon now that the cream cheese is on special,will be using the organic grade A dark amber from Costco,$9.99 for 33 oz. jug.I know crazy right!

    • Reply
      Sue
      November 18, 2020 at 2:17 pm

      I’ve never used Steen’s syrup before, so I’m afraid I can’t say for sure! So glad you are trying the maple cheese cake — if you’ve got the maple syrup I think that would be a great substitute for the buckwheat honey in this recipe, too!

  • Reply
    France
    November 18, 2020 at 6:04 am

    Good morning! Looks so pretty! What are your thoughts on using Molasses, or Molasses mixed with Pure Maple Syrup from our trees? Have a blessed Thanksgiving! Thank you!

    • Reply
      Sue
      November 18, 2020 at 6:16 am

      I think molasses might be a bit strong for this dish, but maple syrup would be perfect ~ especially from your own trees 🙂 Sometimes I boil down maple syrup just a bit to thicken it if necessary. Happy Thanksgiving to you too, France.