These Melting Sweet Potatoes are seasoned with garlic and sage for a delicious side dish. The potatoes get roasted in the oven at a high heat until meltingly tender.
Sweet potatoes just might be my favorite vegetable. Especially in the fall. I love how you can make them either savory or sweet.
For this melting sweet potato recipe, I went the savory route. I just love sweet potatoes paired with sage. So that's what I did here!
But you can easily use a different herb, or go the sweet route! I have suggestions for that below too.
Whichever way you decide to go.. sweet or savory, you'll love this recipe. The potatoes just become tender and delicious and incredibly flavorful.
This is one of those recipes that feels fancy, but is so easy to make. The melting sweet potatoes are perfect for holidays like Thanksgiving or Christmas, but really can be enjoyed any time of the year.
Ingredients:
- Sweet potatoes
- Butter
- Sage leaves
- Garlic powder
- Ground cayenne (optional)
- Vegetable broth
What are melting sweet potatoes?
Melting sweet potatoes are oven roasted sweet potatoes that soften in the oven by roasting and then adding broth to the final stage of cooking. They are meltingly tender and can be easily sliced with a fork.
What to serve with the sweet potatoes:
Melting sweet potatoes are delicious on their own with some fresh herbs and/or a drizzle of honey, maple syrup, or even hot honey.
I also love serving these alongside a dish like Ras el Hanout Chicken Thighs (full of fall flavors), Air Fryer Chicken Cutlets, or Air Fryer Paprika Chicken Thighs.
If serving with another vegetable, the melting sweet potatoes pair nicely with Oven-roasted Green Beans or Roasted Red Cabbage.
Customization ideas:
- Want a sweet version? Leave out the sage and garlic powder. Instead, season with a bit of ground cinnamon or pumpkin pie spice and drizzle with maple syrup or honey after the melting sweet potatoes come out of the oven.
- Don't like or have sage? Use a different herb instead. Thyme or rosemary would both add delicious flavors.
- To add a bit of crunch, topped with chopped pecans or other nut.
- While I love the flavor that vegetable broth gives the potatoes, you can also use chicken broth instead.
Storing and saving leftovers:
If you have leftovers, cool, then store in an airtight container in the refrigerator.
To reheat, simply heat your oven to 350 degrees F and cook for 10-15 minutes until warmed through and hot.
Recipe tips:
- Because this is a high-heat recipe, I do not recommend a glass baking dish. This works best in a metal dish to ensure safety. I like using a metal cake pan, but you can also use a sheet pan, just make sure it has sides, as you'll add liquid to the pan during cooking.
- Cooking time may depend on the size of your sweet potatoes. Adjust as needed. The finished dish should produce sweet potatoes that are tender and can easily be cut with a fork. If you cut them into 1 inch rounds, they should cook perfectly using the recipe timing.
- If you do not wish to melt your butter in the microwave, you can instead melt in a pot or skillet using the stove.
- Do not skip the step on cooking with the vegetable broth! It adds so much flavor and tenderness to the sweet potatoes.
How to make:
Preheat oven to 450 degrees F.
Add your butter to a large bowl. I like to cube my butter into smaller pieces for quicker melting. Melt in a microwave (alternately, you can melt in a skillet over the stove).
Add chopped sage leaves and garlic powder to the butter.
Stir to combine.
Wash and scrub sweet potatoes. Chop sweet potato into one inch rounds. Add sweet potato slices to the garlic butter. Toss until sweet potato slices are coated in the butter.
Add sweet potato slices to a metal pan in a single layer (note-- because you are cooking these at a high heat, I would advise against using glass/Pyrex).
Cook for 20 minutes at 450 degrees F. Flip, then cook for another 15-20 minutes. Add vegetable broth to the pan and cook for another 15 minutes.
Serve with fresh herbs and/or a drizzle of honey and maple syrup. You can also spoon a bit of the browned butter over the sweet potatoes.
Looking for more sweet potato recipes? Try these!
Melting Sweet Potatoes with Sage and Garlic
Ingredients
- 2 sweet potatoes medium-large sized
- 4 Tablespoons butter
- 1 teaspoon chopped sage fresh
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper optional
- 1 cup vegetable broth
Instructions
- Preheat the oven to 450 degrees F.
- Slice your sweet potato into 1 inch rounds.
- In a large microwave-safe bowl, melt the butter in the microwave. Add chopped sage leaves, garlic powder, and cayenne (optional) and stir to combine.
- Add the sweet potato rounds to the bowl and toss until sweet potato slices are covered in butter.
- Add sweet potato in a single layer to a metal baking dish. Pour any remaining butter over the top of the potatoes. Roast for 20 minutes, then flip and roast for another 20 minutes.
- Add vegetable broth to the pan and cook for another 15 minutes.
- Remove from the oven and serve as desired.
Notes
- Because this is a high-heat recipe, I do not recommend a glass baking dish. This works best in a metal dish to ensure safety. I like using a metal cake pan, but you can also use a sheet pan, just make sure it has sides, as you'll add liquid to the pan during cooking.
- Cooking time may depend on the size of your sweet potatoes. Adjust as needed. The finished dish should produce sweet potatoes that are tender and can easily be cut with a fork. If you cut them into 1 inch rounds, they should cook perfectly using the recipe timing.
- If you do not wish to melt your butter in the microwave, you can instead melt in a pot or skillet using the stove.
- Do not skip the step on cooking with the vegetable broth! It adds so much flavor and tenderness to the sweet potatoes.
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