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)
INSTRUCTIONS
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.
SERVING & NOTES
Arrange the roasted sweet potatoes on a serving dish and drizzle lightly with extra maple cider syrup. Top with crispy sage and toasted walnuts just before serving. The balance of sweet, earthy, and buttery flavors makes this an easy showstopper beside turkey or roast vegetables.
