Recipe: Make-Ahead Roasted Sweet Potatoes
The easy but satisfying side your holiday dinner needs this year
A staple at any holiday feast, Shahir’s Make-Ahead Sweet Potatoes check off all of the boxes, sweet, crunchy, salty and healthy. A beautiful and elegant side that will actually save you some time on the day-of, this tasty dish takes takes your traditional roasted sweet potatoes and ups the flavour with some fresh sage and lemon zest. Along with Creamy Braised Savoy Cabbage, sides will be one less thing you have to worry about this holiday season.
- 4 lbs medium sweet potatoes
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp Kosher salt
- 1 bunch fresh sage
- ½ tsp flaky sea salt
- 2 tsp finely grated lemon zest
Preheat oven to 400F. Wash and dry sweet potatoes. Line a baking sheet with parchment paper. Toss sweet potatoes with 3 tbsp olive oil and sprinkle generously with salt. Roast in the oven for 50-60 minutes or until until tender. To test if potatoes are tender prick with a fork, if fork goes in easily, they are ready. Remove from oven and let cool.
Just before serving pre-heat oven to 450F and break or cut sweet potatoes up into irregular chunks, leaving the skin on. Return sweet potatoes to baking sheet leaving space between them. Roast until browned and crisp around the edges, 20–25 minutes.
Garnish with a drizzle of olive oil, zest of a lemon, fried sage leaves and a sprinkle of sea salt flakes.
Fried Sage Leaves:
Pick off sage leaves and set aside.
Heat 2-4 tbsp of oil to a large fry pan over medium-high heat. Using tongs, one at a time gently add sage leaves to hot oil. Cook until sage turns a darker green colour and remove to a paper towel lined plate.