In Season: Sweet Potatoes

Late fall through winter

Is everyone ready for Thanksgiving? I definitely am, or maybe I am not literally ready—but my palate is!

The entire month of November, I have not been able to stop eating typical Thanksgiving foods. Brussels sprouts? I have been eating them at minimum of once a week. I never tire of potatoes. I have been eating those mashed for longer than I care to mention. And sweet potatoes, that tuber which is usually topped with bruleéd marshmallows—well, I can’t get enough of those, either.

For those of you looking for a lighter recipe for the typical sweet potato casserole this holiday, may I suggest roasting with sage? I use baby sweet potatoes in this recipe. The skin is tender, so much so that it is not even necessary to peel them. That makes one less utensil to wash at the end of the meal!

Simply quarter, toss in olive oil, add a bit of fresh sage and pop them in a hot oven. I check on them once, give them a stir, and out come a toasty brown, savory side dish. They make a wonderful addition to any meal—holiday or otherwise.

Roasted Sweet Potatoes with Sage

1 pound baby sweet potatoes, cleaned and quartered
1 1/2 tablespoons olive oil
1 tablespoon minced fresh sage
Salt and pepper, to taste

Preheat the oven to 425°.

Toss the sweet potatoes in the olive oil. Toss with the sage and sprinkle with salt and pepper. Spread in a single layer on a baking sheet. Bake for 35 to 40 minutes, stirring once during the baking process. Sweet potatoes should be crisp and golden brown, and sage will have darkened substantially upon baking.

Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,

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