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Rosemary Sweet Potatoes with Crispy Sage Garnish

Two Stars Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    30 minutes


4 medium sweet potatoes, peeled and quartered
1/4 cup vegetable oil
16 fresh sage leaves
1/4 tsp. salt, or to taste, divided
11/2 Tbsp. minced fresh rosemary or 1/2 tsp. dried
1/4 to 1/2 cup reduced-fat milk or coconut milk
1/8 tsp. freshly ground black pepper, or to taste
Rosemary Sweet Potatoes with Crispy Sage Garnish


1. Place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; cover loosely, and gently boil until tender, 10 to 15 minutes. Drain and return to saucepan.
2. While sweet potatoes cook, prepare the sage. Line a plate with paper towels. In a small saucepan, heat vegetable oil over medium-high heat until hot. Add sage leaves 2 to 3 at a time; cook until crispy, 3 to 4 seconds - they cook very quickly, and can burn easily. Using a slotted spoon, remove from oil and place on paper towels. Sprinkle with 1/8 tsp. of the salt.
3. Add any remaining oil used to fry the sage to the sweet potatoes, along with rosemary, milk or coconut milk, pepper, and remaining 1/8 tsp. salt; mash until almost no lumps remain.
4. Transfer to a serving bowl, garnish with crispy sage leaves, and serve.
Source: Hannaford fresh Magazine, November - December 2013


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a