Roasted Sweet Potatoes, Apples, & Pearl Onions With Crispy Sage

October 11, 2014
7 Ratings
Photo by James Ransom
  • Cook time 20 minutes
  • Serves 4 as a side dish
Author Notes

I sent the name of this recipe—just the name!—to my boyfriend and he said, "Oh, I see you just chose all of the ingredients that sound good and put them all together." Yeah. Yeah I did. —Kendra Vaculin

What You'll Need
  • 4 cups sweet potato chunks (about 2 average-sized sweet potatoes, peeled and chopped into chunks)
  • Olive oil
  • 1 large apple, chopped into chunks (does not need to be peeled, but can be if you prefer!)
  • 2 cups halved white pearl onions
  • 10 leaves of fresh sage, roughly chopped
  • Salt and pepper
  1. Preheat your oven to 400°F. Toss sweet potatoes in a few tablespoons of olive oil and season with salt and pepper. Spread out on a lined baking sheet and roast in the oven for 5 minutes.
  2. While the potatoes are roasting, heat a pan with 2 teaspoons olive oil over medium high heat. Add the onions and cook, stirring occasionally. After a few minutes, add the sage and mix in, continuing to cook. Remove from heat when onions are fragrant and browning and sage is crisping on the edges (this will continue in the oven). At this point your whole home smells like goodness and wonder and you should pour yourself a glass of wine and sigh happily, probably.
  3. Dump the onion mix and the chopped apples onto the pan with the sweet potatoes and spread into an even layer. Return it all to the oven to roast for 10 to 15 more minutes. Remove when the sweet potatoes are cooked through.

See what other Food52ers are saying.

  • Kat
  • chris
  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Marion Williams-Bennett
    Marion Williams-Bennett
  • Kendra Vaculin
    Kendra Vaculin
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

8 Reviews

Kathy September 21, 2019
This is great! The flavors all meld together into pure comfort. I ate it with rice and a side of sliced avocado.
Kat December 4, 2014
I make this often after discovering this recipe a while back. A delicious combination. I plonk the leftovers into a container with some rocket/ baby spinach and some drained chickpeas for an easy salad the next day. To be honest, I put everything in a pan together (incl. the cindery sage leaves!) and go with that. It works for me.
KatherineC November 12, 2014
Is there something we can substitute for the apples?
chris November 8, 2014
In the interest of using one less pan, I'm going to toss the onions in oil and simply scatter them around the sweet potatoes, after 15 minutes. Then add the sage leaves and apple, when things are beginning to brown.
Dina M. November 2, 2014
trying this tonight with the addition of a tablespoon or two of VT maple syrup:)
Marion W. October 19, 2014
I just loved this recipe! It was a fall harvest of flavors and a joy to make - I happily enjoyed my wine while the house took on the aroma of sage and onion...Bliss! Thanks for this!
MizF October 15, 2014
Is this a side dish or...?
Kendra V. October 15, 2014
my opinion is that everything is a main course if you're hungry enough. aka i ate a huuuuge scoop of this with a kale salad and was the happiest. so probably yes, side dish is the natural use!