Once you "melt" sweet potatoes, you won't want to make them any other way. These roasted sweet potatoes soak up broth to turn the interior into a creamy, melt-in-your-mouth texture. A sage-brown butter sauce finishes these potatoes for a truly stunning side dish.

EatingWell.com, October 2021

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Credit: Photography / Dera Burreson, Styling / Lauren McAnelly / Holly Rabikis

Recipe Summary test

active:
15 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat to 500°F.

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  • Toss sweet potatoes, oil, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, 25 to 30 minutes.

  • Carefully add broth to the pan. Continue roasting until most of the liquid is absorbed and the sweet potatoes are very tender, 5 to 8 minutes more.

  • Meanwhile, melt butter in a small skillet over medium-high heat. Cook until just starting to brown, 2 to 3 minutes. Remove from heat. When the butter stops bubbling, stir in sage. Spoon the browned butter mixture over the sweet potatoes before serving.

Nutrition Facts

about 3/4 cup
206 calories; fat 9g; cholesterol 10mg; sodium 385mg; carbohydrates 31g; dietary fiber 5g; protein 3g; sugars 6g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 21688IU; potassium 516mg.
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