This Thanksgiving, roast sweet potatoes with honey and sage are a simple side dish. It's simple but festive.
– 2 large, or about 3 medium, sweet potatoes, sliced into thin round – 3 tsp buckwheat honey, or other strongly flavored honey – 3 tsp olive oil – salt and pepper, to taste – 3 tbsp fresh sage, sliced, plus a few small leaves for garnish
Preheat oven to 375F. I used an 11-inch oval gratin dish. Arrange the sliced sweet potatoes in an overlapping spiral in the dish.
Fit them snugly but maintain them in a single layer to cook evenly. Overlapping is fine—see post shots.
sweet potato slices in pan Pour 2-3 tsp olive oil and 2 tsp buckwheat honey over sweet potatoes. Salt and pepper the potatoes, then bake for 60–70 minutes until soft.
Pierce with a little sharp knife to check. roasted sweet potatoes in white casserole Take potatoes out of the oven.
Brush extra olive oil on the potatoes and sprinkle with 1/2 or 1 tsp of buckwheat honey for a glossy finish. Season with fresh sage.