Spicy cinnamon and ginger coalesce with sage and thyme in a light presentation of sweet potatoes, a staple menu item at this time of year. Pure cane syrup gives this rendition a full-bodied sweetness that’s unmistakably Southern—you won’t even miss the marshmallows.
- ¼ cup unsalted butter
- ¼ cup cane syrup*
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 6 cups diced sweet potatoes
- ¼ cup extra-virgin olive oil
- Garnish: fresh sage, fresh thyme
- Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
- In a medium saucepan, heat butter, cane syrup, sage, thyme, salt, pepper, cinnamon, and ginger over medium heat. Cook, stirring occasionally, until butter is melted. Transfer to a large heatproof bowl. Add sweet potatoes and olive oil, stirring to coat. Transfer to prepared pan.
- Bake for 25 minutes, stirring halfway through. Increase oven temperature to 400°, and bake until edges of potatoes are just beginning to crisp, about 10 minutes more. Let cool slightly before serving. Garnish with sage and thyme, if desired.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!