5medium sweet potatoesI like to look for longer thinner ones, cleaned
14oz stick unsalted butter
6fresh sage leaves*
½cuppure maple syrup
1inchfresh gingerfinely grated
2TbspCrystal hot sauceor tabasco
1 ½tspkosher salt
½tspsmoked paprika
Kosher salt and black pepperto taste
Instructions
Preheat oven to 400ºF.
Wrap sweet potatoes in foil and prick with a fork. Place on a sheet tray.
Roast until just tender. You don’t want these to be overly soft at this point, just fork tender, as we want to retain their shape. This should take around 35-45 minutes depending on the size of your potatoes.
Remove from the oven and let cool until you can handle them. Reduce oven temp to 350ºF.
Once cool enough, peel skins off sweet potatoes and cut them into thick slices (about 1.5-2 inches). Place in a baking dish and set aside.
Next prepare the glaze. In a medium pan over medium low heat, add butter and melt. Once melted, toss in the sage.
Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
Immediately remove butter from heat and add in maple syrup to stop the butter from continuing to brown. Remove sage leaves and set aside.
Add in ginger, hot sauce, salt and smoked paprika. Return glaze to heat and cook until bubbling and slightly thick, about 3-5 minutes. Remove from heat.
Season potatoes with a touch of salt and pepper. Pour glaze over sweet potatoes. Bake, uncovered, 30 minutes. Broil the top to get some crispy charred parts, if desired.
Top with fried sage and serve!
Notes
*Make sure sage leaves are completely dry! Any moisture on them can make the butter pop while browning and it can get messy/hazardous**You can prep this a day ahead all the way up to the baking part and store them in the fridge. The baking portion just might take 10-15 minutes longer as they will be cold. Just make sure you bake them until the are nice and hot.