I have been upping the ante on my work lunches lately. It takes a little extra time in the evenings but the next day, with a little hunger rumbling in my belly, I look glance to the upper right corner of my screen checking them time and ponder, “Hmm, what should I have for lunch today?” only to remember “Whoppeee… I packed a healthy, tasty lunch.” Don’t get me wrong, the excitement doesn’t compare to that of a surprise hot dog lunch delivery. But, a colorful, flavorful dish makes eating healthy during the work day MUCH easier. These sweet potatoes tasted BETTER the next day and I actually preferred it cold like a potato salad.
It is that time of year again where I am inventing new ways to use my fresh herbs from the back porch. Sage usually eludes me a bit as it is stuck in my mind as the primary suspect in Thanksgiving stuffing. Sauteed in a little butter and tossed with these bright sweet potatoes, it broke into my summer repertoire with ease. Unfortunately, I got distracted and cooked these sweet potatoes longer than I had planned so you can see they got a bit soft and “gummy.” Keep them a touch firm for nicer tossing with the cheese and sage butter.
Sweet Potatoes with Goat Cheese & Sage
2 large sweet potatoes, peeled and cut in 1 inch cubes
2 Tablespoons butter
2 Tablespoons finely chopped fresh sage
1/3 cup crumbled goat cheese
Put sweet potatoes in a pot and cover with water. Bring water to a boil and cook potatoes until firm but can be pierced with a fork. Drain the potatoes and rinse with cold water. OR, roast the sweet potatoes on a parchment paper lined baking sheet in a 400 degree oven. Put the cooked potatoes in a bowl and let them cool. Heat the butter in a small pan. Add the sage and stir a minute or two until fragrant, being careful to not burn the butter. Drizzle the sage butter over the potatoes and gently toss to coat. Toss with the crumbled goat cheese and sprinkle with some coarse salt. Serve room temperature or cold. Great as a picnic side.