Melting Sweet Potatoes
Ultra-tender rounds of sweet potato roasted until caramelized on the outside, buttery-soft in the center, and glazed in a sage-garlic broth that reduces into a glossy sauce. They really melt in your mouth.
Ingredients
- 3 large sweet potatoes, peeled
- 3 tbsp neutral oil or vegan butter
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tbsp maple syrup
- 3 cloves garlic, smashed
- 6-8 fresh sage leaves
- 1 cup vegetable broth
- 1 tbsp apple cider vinegar
Instructions
- 1Roast the sweet potatoes
Preheat the oven to 450 degrees F. Slice sweet potatoes into 1-inch thick rounds. Place on a parchment-lined sheet pan. Drizzle with oil or melted vegan butter, sprinkle salt and pepper, and toss to coat. Arrange in a single layer, spacing them out. Roast for 20 minutes, then flip.
- 2Add the maple-sage broth
Whisk together maple syrup, broth, garlic, sage, and vinegar. Pour gently around (not over) the sweet potatoes.
- 3Finish roasting
Return to the oven for 25-30 minutes, spooning the broth over the rounds halfway through. The liquid will reduce into a glossy, buttery-savory glaze and the centers will become extremely tender.
- 4Serve
Remove garlic and sage if desired. Spoon pan sauce over the potatoes before serving.
