Roasted Sweet Potatoes with Buckwheat Honey and Sage
Roasted Sweet Potatoes with Honey and Sage brings lots of flavor to the Thanksgiving table with minimal effort!
Servings: 4 servings
Equipment
- 11" oval gratin dish
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.
- 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: 150 kcal · Carbohydrates: 28 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Sodium: 63 mg · Potassium: 400 mg · Fiber: 4 g · Sugar: 9 g · Vitamin A: 16031 IU · Vitamin C: 3 mg · Calcium: 63 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.