Roasted Sweet Potatoes with Walnuts, Sage & Brown Butter
Thanksgiving

Roasted Sweet Potatoes

with Walnuts, Sage & Brown Butter

30 MIN
$7.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!

Browse Steps
1 of 3