Maple Sweet Potatoes With Crispy Almonds and Sage
Drizzled with maple syrup and roasted until caramelized, these sweet potatoes make an easy autumnal side dish to serve as part of a larger festive spread, and can be served both warm or at room temperature. If getting ahead, make the crunchy, garlicky almond-and-sage topping well in advance to be spooned on top when needed. Be sure not to walk away when frying the garlic, as it can quickly turn bitter if over-fried, so stir often and adjust the heat as necessary.
Yield
6
Time
45 minutes
Ingredients
3¼ pounds sweet potatoes, scrubbed clean, each cut into 1- to 1½-inch wedges
½ cup plus 3 tablespoons olive oil, divided
Fine sea salt and black pepper
3 tablespoons maple syrup
8 garlic cloves, thinly sliced
⅓ cup/1 ounce sliced almonds
A large handful of whole sage leaves (20 to 25 leaves)
Instructions
Step 1
Heat the oven to 425 degrees.
Step 2
Place the sweet potatoes into a large bowl and toss with 3 tablespoons of oil, 1¼ teaspoons of salt and a generous grind of pepper. Spread out onto 2 large parchment-lined baking sheets, arranging the potatoes so they’re flesh-side up and not at all overlapping. Bake until softened, about 20 minutes.
Step 3
Remove from the oven and turn the temperature up to 450 degrees. Drizzle all over with the maple syrup, then roast until nicely caramelized, about 15 minutes more.
Step 4
Meanwhile, set up a fine-mesh sieve over a medium heat-proof bowl alongside the stove. Add the remaining ½ cup oil and the garlic to a small frying pan and then place this on a medium heat. Fry gently, stirring occasionally, until garlic just turns pale golden, 3 to 5 minutes.
Step 5
Add the nuts, sage and a pinch of salt to the pan and fry for 4 minutes more, stirring more frequently now, until the nuts and garlic are nicely golden and the sage has turned translucent. Immediately pour this through the sieve into the heat-proof bowl, reserving both the infused oil and the crispy bits.
Step 6
Once ready to serve, arrange the sweet potatoes on a large serving platter and drizzle with as much of the infused oil as you like, saving any extra for another use. Sprinkle over the fried almonds, garlic and sage, and serve warm or at room temperature.
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