A cozy, caramelized side that captures the heart of fall in Vermont. Sweet potatoes roasted in maple cider syrup take on a rich, glossy glaze, while crispy sage and toasted walnuts add a savory, nutty crunch. Beautiful on the table and simple enough to make any weeknight feel like a celebration.
Ingredients:
4 organic sweet potatoes
2 tablespoons Champlain Orchards maple cider syrup, plus more for drizzling
2 tablespoons salted butter
1 small bunch organic sage, leaves roughly chopped
⅓ cup chopped walnuts (or substitute pecans)
Preheat oven to 400°F.
Peel and slice sweet potatoes into rounds, about ½-inch thick.
Toss the sweet potatoes with maple cider syrup and arrange them on a baking sheet. Roast until tender and the edges are caramelized, about 30–40 minutes.
While the potatoes roast, melt butter in a small pan over medium heat. Add the chopped sage and fry until crisp. Remove with a slotted spoon and drain on a paper towel.
Using the same pan, toast the chopped walnuts until fragrant and golden.
