Sweet potatoes and sage roasted with a pat of butter, a drizzle of extra virgin olive oil, and a generous sprinkling of Wild Oregano & Sage salt. An everyday essential. Enjoy as a vegetarian entree, as a side, or as a salad with a side of roasted chicken.
SHOPPING LIST:
4 small Sweet Potatoes
1 Tablespoon unsalted butter
1 sprig fresh sage leaves
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Wild Oregano & Sage salt
PREPARATION: Pre-heat oven to 375 degrees F.
Wash potatoes of any dirt or residue and dry off. Cut a piece of foil large enough to wrap the potatoes and place on a sheet plan. Place the potatoes, butter, sage in the foil. Sprinkle with the salt and drizzle with olive oil. Wrap the potatoes with the foil and seal well. Bake for 45-50 minutes, or until the potatoes are easily pierced with a knife. Carefully open the foil, as the steam will escape rapidly when opened. Slice open potato, pour over juices from the foil. Eat and enjoy!