Roasted Sweet Potatoes with Walnuts, Sage & Brown Butter
Thanksgiving

Roasted Sweet Potatoes

with Walnuts, Sage & Brown Butter

30 MIN
$7.99 Serves 2-4
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From the Test Kitchen

This Thanksgiving, complement your traditional turkey feast with a seasonal add-on appetizer, side, and dessert. Warming fall flavors abound in this delicious side dish, which stars hearty roasted sweet potatoes dressed with a rich pan sauce of brown butter, earthy sage, toasted walnuts, and sweet maple syrup.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Roasted Sweet Potatoes with Walnuts, Sage & Brown Butter
Title
  • 1½ lbs Sweet Potato
  • 1 bunch Sage
  • 1½ Tbsps Maple Syrup
  • 1 oz Salted Butter
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Roasted Walnuts
time-saving
tips & techniques
step-by-step
instructions
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Transfer the sweet potato pieces to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the walnuts. Pick the sage leaves off the stems; thinly slice the leaves.

3 Make the sauce & serve your dish

Once the potatoes have roasted about 15 minutes, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped walnuts and sliced sage; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Add the vinegar (carefully, as it may splatter) and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat Transfer to the bowl of roasted sweet potatoes; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Transfer the sweet potato pieces to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the walnuts. Pick the sage leaves off the stems; thinly slice the leaves.

3 Make the sauce & serve your dish

Once the potatoes have roasted about 15 minutes, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped walnuts and sliced sage; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Add the vinegar (carefully, as it may splatter) and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat Transfer to the bowl of roasted sweet potatoes; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!

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