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!
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.
Two ingredients make these roasted sweet potatoes extra special and extra flavorful:
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.
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.
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!
Thanksgiving sides for a simple gathering ~
- Apple, Cheddar and Sage Biscuits
- Pumpkin Spice Biscuits
- Maple Candied Brussels Sprouts with Bacon
- Rosemary Roasted Rainbow Potatoes
- Rye and Carrot Salad
- Delicious Buttered Rutabagas
Roasted Sweet Potatoes with Buckwheat Honey and Sage
- 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
- 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.
- 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.