What with fall being well under way, we feel it’s time to set aside our bags of marshmallows. They were fine for s’mores in summer, but do we really need to disgrace our sweet potatoes with them?
Because it’s not like Thanksgiving suffers any lack of sweet treats. What with all the pies and puddings and crisps — not to mention the ice cream and whipped cream we inevitably plop on top of them — we feel we can say with confidence that the sweeter side of this meal is covered. So let’s do our sweet potatoes a favor and notch down the sugar load, shall we?
To help you embrace this more savory side of sweet potatoes, we’ve created this recipe that tops them with fried sage, garlic and goat cheese. In a nod to balance, we also give them a lightly — emphasis on lightly — sweet touch with an apple cider reduction. It’s no bag of marshmallows, but it certainly is delicious.
CIDER-GLAZED SWEET POTATOES WITH FRIED SAGE, GARLIC AND GOAT CHEESE
Start to finish: 1 1/2 hours (20 minutes active)
Servings: 8
4 cups apple cider
4 large (about 4 pounds) sweet potatoes
Kosher salt and ground black pepper
1/4 cup olive oil
12 fresh sage leaves
3 cloves garlic, minced
4 ounces soft goat cheese, crumbled
Nutrition information per serving: 360 calories; 90 calories from fat (25 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 320 mg sodium; 61 g carbohydrate; 7 g fiber; 22 g sugar; 6 g protein.
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