What with fall being well under way, we feel it’s time to set aside our bags of marshmallows. They were fine for s’mores in summer, but do we really need to disgrace our sweet potatoes with them?
Because it’s not like Thanksgiving suffers any lack of sweet treats. What with all the pies and puddings and crisps ‚Äî not to mention the ice cream and whipped cream we inevitably plop on top of them ‚Äî we feel we can say with confidence that the sweeter side of this meal is covered. So let’s do our sweet potatoes a favour and notch down the sugar load, shall we?
To help you embrace this more savory side of sweet potatoes, we’ve created this recipe that tops them with fried sage, garlic and goat cheese. In a nod to balance, we also give them a lightly ‚Äî emphasis on lightly ‚Äî sweet touch with an apple cider reduction. It’s no bag of marshmallows, but it certainly is delicious.
CIDER-GLAZED SWEET POTATOES WITH FRIED SAGE, GARLIC AND GOAT CHEESE
Start to finish: 1 1/2 hours (20 minutes active)
4 cups apple cider
4 large (about 4 pounds) sweet potatoes
Kosher salt and ground black pepper
1/4 cup olive oil
12 fresh sage leaves
3 cloves garlic, minced
4 ounces soft goat cheese, crumbled
Heat the oven to 375 F. Line a baking sheet with foil. Mist the foil with cooking spray.
In a medium saucepan over medium-high, bring the cider to a boil. Lower the heat to maintain a strong simmer and cook until reduced to 1/2 cup.
Meanwhile, cut the sweet potatoes in half lengthwise, then cut each half into quarters lengthwise to produce 8 long wedges from each sweet potato.
Once the cider is reduced, add the potato wedges and toss to coat. Arrange the wedges, skin side down, in an even layer on the prepared baking sheet. Sprinkle lightly with salt and pepper. Bake for 35 minutes, or until tender. If the glaze darkens too much before the wedges are cooked, drizzle 1/2 cup of water over them and stir lightly.
While the potatoes cook, fry the sage. In a medium skillet over medium-high, heat the oil. Add the sage and cook for 3 to 4 minutes, or until crisp, turning once or twice. Use a slotted spoon to remove the sage from the oil and place on paper towels to drain. Add the garlic to the oil, cooking for 1 to 2 minutes, or until fragrant. Set aside, leaving the garlic in the oil.
When the potatoes are cooked, transfer them to a serving platter. Drizzle with the garlic oil and garlic, as well as any pan drippings from the roasted potatoes. Top with the crumbled goat cheese and fried sage. Serve warm or at room temperature.
Nutrition information per serving: 360 calories; 90 calories from fat (25 per cent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 320 mg sodium; 61 g carbohydrate; 7 g fiber; 22 g sugar; 6 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.