Roasted Sweet Potatoes with Sage and Goat Cheese: Difference between revisions
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(Created page with "==Ingredients== * 1½ pounds sweet potato yams, peeled and cubed * 2 tablespoons chopped wild harvest® Organic Fresh Sage Leaves * 1 tablespoon Extra Virgin Olive Oil * 1 tab...") |
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==Summary== | |||
===Time=== | |||
40 min. | |||
===Yield=== | |||
4 servings | |||
==Ingredients== | ==Ingredients== | ||
* 1½ pounds sweet potato yams, peeled and cubed | * 1½ pounds sweet potato yams, peeled and cubed | ||
Latest revision as of 23:52, 30 September 2015
Summary
Time
40 min.
Yield
4 servings
Ingredients
- 1½ pounds sweet potato yams, peeled and cubed
- 2 tablespoons chopped wild harvest® Organic Fresh Sage Leaves
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon chopped garlic
- ¼ teaspoon wild harvest Organic Cayenne Pepper, optional
- ¼ cup crumbled goat cheese
- ¼ cup chopped walnuts, toasted
Method
- In large bowl, combine cubed potatoes, sage, oil, garlic and cayenne pepper; salt and pepper to taste. Toss to coat.
- Transfer potatoes to a greased baking sheet. Bake in a preheated 450°F oven 20-25 minutes or until tender, stirring halfway through.
- Remove from oven and transfer to a serving bowl; toss with goat cheese and walnuts.