November 22, 2016
A thick cream sauce and a dash of spicy nutmeg bring out the natural sweetness of the potatoes in this simple side dish. Plus, the vibrant orange hue of the potatoes will wow your guests!
Yield: 5 servings
Active Time: 15 minutes
Total Time: 1 hour and 20 minutes
6 medium sweet potatoes
1 tablespoon olive oil
2 tablespoons sea salt
1 1/2 cups heavy cream
6 cloves garlic, minced
6 tablespoons chopped sage, plus extra to garnish
Freshly ground pepper
3/4 teaspoon nutmeg
Preheat oven to 400 degrees.
Slice sweet potatoes into 1/4-inch thick rounds, leaving skin on. Toss together in a bowl with olive oil and salt.
Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish so they are standing up next to each other. (They should fit together quite tightly with parallel lines of sweet potato skins creating a pattern.) Cover dish with aluminum foil and roast in oven 45 minutes.
Add cream, garlic, sage, pepper, and nutmeg to a small saucepan and bring to a simmer over medium heat. Once it reaches a simmer, cover and turn off heat. Once potatoes have roasted, remove the foil and pour the infused cream evenly over the potatoes. Return to the oven and roast, uncovered, for 25 minutes or until potatoes are completely soft. Garnish with chopped sage.
Photo credit: Paul Delmont
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