Full of aroma, sage goes so well with my favorite autumn ingredient sweet potatoes. Even better is sage that’s been cooked to a vibrant green and crispy texture. There’s just something about crisp sage leaves that adds a bold flavor you would never achieve in its original state.
In particular, crispy sage is perfect in my Sweet Potato Bake with Sage Butter Sauce side dish. While the edges of the sliced sweet potatoes are baked until wavy, the potato itself is soft, so it needs the crunchy texture to create balance in each bite. Additionally, the richness from the butter and golden garlic, that’s nearly sweet, makes it so easy to achieve full flavors without the use of so many ingredients.
If you decide to go a bit healthier, you can skip the butter all together and use coconut oil. I find refined coconut oil is much better for all types of cooking as it omits the flavors and aromas of coconut. Refined coconut oil is processed, but still a much more nutritious alternative to butter, which I’m sure you’ll be using in mashed potatoes, turkey and gravy this Thanksgiving.
If you are still looking for last-minute recipes ideas, here are some for your consideration: roasted turkey in parchment paper, pecan pie cheesecake, garlic parmesan roasted butternut squash, honey roasted butternut squash, cheesy roasted potatoes with bacon, parmesan sweet potato fries, honey butter cloverleaf rolls, popovers, easy cheesy garlic bread, mini garlic monkey bread, and pull-apart garlic bread.
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