Herb-Roasted Sweet Potatoes

One of my favorite way to eat potatoes are roasted. Here's a recipe using sweet potatoes.

7 cups 1-inch-cubed peeled sweet potatoes ( about 5 medium potatoes)

1 1/2 tablespoon olive oil

2 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper, divided

1/4 cup butter

1/4 cup finely sliced leeks ( white and light green parts only)

2 tablespoons fresh thyme leaves

2 teaspoons chopped fresh sage (about 8 leaves)

1 cup dry white wine

1/2 teaspoon crushed red pepper

1/2 cup shaved Parmesan cheese

Preheat oven to 375℉. Line a rimmed baking sheet with foil.

On prepared pan, toss together sweet potatoes, oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Spread into a single layer.

Bake until golden and fork-tender, 30 to 40 minutes, stirring halfway through baking.

Meanwhile, in a medium skillet, melt butter over medium-high heat. Add leeks, and cook, stirring occasionally, until fragrant, about 2 minutes. Add thyme and sage, and cook until fragrant, 30 seconds to a minute. Add wine, red pepper, remaining 1.2 teaspoon salt,and remaining 1/4 teaspoon black pepper. Reduce heat to medium, and simmer until reduced by half, 3 to 5 minutes.

Place roasted sweet potatoes in a serving dish. Pour sauce over sweet potatoes, gently tossing to coat. Top with cheese. Serve hot.

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Enjoy!!!

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