Roast Purple Sweet Potatoes with Sage and Rosemary Brown Butter, Toasted Walnuts and Cranberries

Vibrant in colour, filled with nutritional goodness*, the best thing about this recipe is that it was planted in my life by my Goddess.  It is also rather good.

  • 2 large purple sweet potatoes
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of minced fresh rosemary, sage
  • 4 cloves of garlic, very finely minced
  • Salt and freshly ground pepper to taste
  • 1 tablespoon of freshly ground flat leaf parsley
  • ¼ cup of chopped walnuts
  • ¼ cup of fresh whole cranberries

Preheat the oven to 180°C/350°F.  Bring a large pot of salted water to the boil.

Chop off the ends off the potatoes then cut them into thick (1”) slices.  Drop them into the pot of boiling water and cook until they are just fork tender, about 15 minutes.  Remove them with care, drain, pat dry, and place on a baking sheet.

While the potatoes are still hot, using the tines of a fork, press down on each slice and crush them a bit to make a somewhat flattened disc.  Set aside.  On a separate sheet, place the chopped walnuts and cranberries, and slip them into the oven for 10 minutes.  When done, set aside to cool.  Crush the cranberries gently to break their skins.

Melt the butter over medium heat with the garlic and cook until the garlic has sweated, about 2 minutes.  Then add the herbs.  Spoon the butter and herbs over each slice.  Salt and pepper to taste.

Bake the potatoes in the middle of the oven until you see browning taking place, about 15 minutes. Take care not to burn the garlic.  Use the boiler for a minute or so if needed.  Watch it carefully to avoid the risk of burning.  Spoon the walnuts and cranberries over each slice.

Sprinkle with freshly chopped flat leaf parsley.  Divine. Serves 8 as a starter.

* Feeding yourself well is an important act of self-love.  The purple sweet potato is extremely rich in anthocyanins, which have strong anti-oxidant properties—they protect your cells from aging.

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