So I make Stacy eggs and bacon or sausage for breakfast nearly every morning because I’m that damn good a husband. Last week she requested that I add a vegetable of some kind to her meal to break up the proteins. My dad and stepmother have served us maple butternut squash with pancetta in the past. We together decided to attempt to replicate the recipe, but did so with sweet potatoes and to create something new.
Maple Roasted Sweet Potatoes with Sage
- 6-8 sweet potatoes
- 4 T maple syrup
- 4 T oil of choice (we used melted lard)
- 8-12 sage leaves (also could use tarragon or basil or other fresh herb)
- 1 t salt
- 1/2 t pepper
- Peel and dice the sweet potatoes, medium dice (uniformity is important here)
- Transfer to baking sheet and pour the oil, syrup, salt and pepper, and sage leaves
- Toss ingredients together until everything is coated evenly (or else you’ll have a sticky mess!)
- Roast at 425 degrees for 30 minutes, flipping half-way through
We made this for brunch with the intentions of having plenty of leftovers. I keep the leftovers in tupperware in the fridge and use a little bit at a time each morning as a nice treat. You could also mash them and they’d be delicious.