Butter Roasted Sweet Potatoes

Norman Rockwell may have placed a perfectly browned turkey on the center of the table for one of his iconic scenes, but we’re dialing it up for this menu. Instead of turkey we’ve included not one, but two, delicious meat choices. Classic roast beef rises to another level when crusted with horseradish and spicy mustard. Versatile pork loin feels fancy when butterflied, filled and rolled. Not to be upstaged, this menu features kicked-up side dishes that are easy to prepare but look spectacular. Invest a little extra time in the kitchen, then linger around the dining table a bit longer as well. If ever there’s a season for celebrating, this is it.

Butter Roasted Sweet Potatoes

  • 4 large sweet potatoes
  • 6 tablespoons butter, melted
  • 1 teaspoon kosher salt, to taste
  • 8-10 sage leaves
  • 2 tablespoons olive oil


Preheat oven to 425 degrees. Peel sweet potatoes and cut into 1-inch thick slices. Toss with melted butter and spread in single later on large rimmed baking sheet, leaving room between slices so the edges are able to brown. Roast for 20 minutes. Flip slices with tongs and roast for an additional 15-20 minutes.

While potatoes roast, heat oil in small skillet over medium. Fry the sage leaves for 30-45 seconds, remove to paper-towel lined plate to drain. Season with kosher salt. When potatoes are soft and browned, arrange on serving platter, sprinkle with salt and garnish with the fried sage.