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Sides & Snacks
Simple roasted sweet potatoes are great, but when you add brown butter, crispy fried herbs, and goat cheese, they’re taken to the next level. This recipe couldn’t be easier: just roast sweet potatoes, brown some butter until it’s nutty and aromatic, fry chopped rosemary and sage until crisp, and put everything together on a platter. They’re the perfect simple holiday side or healthy vegetable dish for a weeknight dinner.
Let’s Make It
Preheat the oven to 425ºF. Add the sweet potatoes to a large sheet pan along with the olive oil, salt, and pepper and use your hands to toss everything together. Roast for 25 minutes, using a spatula to turn the sweet potatoes over halfway through, until the sweet potatoes are tender and golden brown.
While the sweet potatoes roast, make the brown butter. Add 3 tablespoons of butter to a small pot over medium-low heat. When the butter is melted, whisk regularly for about 4-6 minutes. The butter will foam and then turn golden brown. Once it’s brown, immediately remove the pot from the heat so that it doesn’t burn.
Pour the brown butter into a small bowl, using a rubber spatula to scrape all the delicious brown bits out.
In the same pot (no need to rinse it!) melt the remaining 1 tablespoon butter over medium-low heat. Add the chopped rosemary and sage and cook for about 3 minutes, stirring regularly, until the herbs are crisp and become slightly golden brown. Remove pot from the heat.
Transfer the roasted sweet potatoes to a serving platter or bowl. Drizzle the brown butter over top, add the goat cheese crumbles, and spoon on the crispy herbs. Finish with flakey salt and enjoy!
Photography by Angelica Oles.
