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
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

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

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Roasted Sweet Potatoes

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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