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Wednesday, January 23, 2013

Roasted Sweet Potatoes with Leeks & Sage

I'm always looking for new potato recipes and I try to change it up a little bit each time for variety. Gab isn't really fond of sweet potatoes though the rest of us love them. I've tried SEVERAL ways to get her to eat them, and she'll try them, but she's not crazy about them. At least she's now trying new things, that's all I can ask for! 

I really enjoyed these potatoes and since the #1 searched for word here on the blog is "leeks", I wanted to use them in this recipe too. I love the subtle oniony flavor that leeks bring to a dish and sweet potatoes and sage just go hand in hand in my opinion. These were delicious and as you can see, very easy to prepare. Just be sure to wash the leeks well so as to remove all of the grit that is commonly found between the stalks. 

 Roasted Sweet Potatoes with Leeks & Sage
3 Medium Sweet Potatoes
1 tbsp. Fresh Sage, chopped
1 c. Leeks, white part only, chopped
1/4 c. Extra Virgin Olive Oil
Kosher Salt and Pepper, to taste

1. Peel the potatoes, rinse under cold water; then cut into 2-3" chunks. 
2. Cut the tops off of the leeks, cut in half lengthwise then rinse well under cold water to remove any dirt; then chop. 
3. Add the potatoes, leeks, sage, oil and salt and pepper to a bowl and mix well to coat the potatoes. 
4. Place the potatoes on a baking sheet and bake for approximately 30-35 minutes; turning once, until the potatoes have softened and browned. Serves 4. 

*Nutritional Information per Serving: Calories 220, Carbs 23.2g, Fat 14.2g, Protein 1.9g, Fiber 3.2g



  1. Carrie, this sounds delicious. Neither of my kids is overly fond of sweet potatoes, mainly because they end up too soft, not crispy, in most of my preparations. I've got both sweet potatoes and leeks from the CSA farm share, however, so I'll give this a try.


  2. I agree that all these flavors go really well together. Sounds like a great dish. I've only ever used leeks in potato soup...


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