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
Serves 2-3
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
coarse salt
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.
July 15th, 2009 at 10:10 am
Can’t wait to try this.. It looks great!!!!
July 15th, 2009 at 11:20 am
This looks AMAZING and will be made this weekend!
July 16th, 2009 at 1:18 am
[...] Sweet Potatoes with Goat Cheese & Sage :: Whipped [...]
July 16th, 2009 at 11:38 am
Looks yummy! Just this morning, I saw Michael Chiarella on the Food Network fry up some sage in olive oil until it gets crispy – and it’s meant to eat just like that or to top off a dish. He put it on top of zucchini saltimboca which also looked really good! Could be an interesting idea for your growing supply.
July 16th, 2009 at 2:57 pm
This is definitely a lunch I could look forward to, especially with the sweet potatoes roasted. Yum!
July 17th, 2009 at 4:39 am
I love sweet potatoes! This dish is truly tempting, with the touch of herb and the bite of cheese. Congrats on taking the time to eat so healthy!
July 20th, 2009 at 2:40 pm
This looks delicious. I think I would end up mashing the potatoes up with the goat cheese and sage! I love sage with foods like sweet potatoes, squash, or pumpkin.
July 20th, 2009 at 6:26 pm
Sweet potatoes, goat cheese, and sage sound like a delicious combination!
July 28th, 2009 at 11:51 am
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July 28th, 2009 at 4:57 pm
[...] Sweet Potatoes with Goat Cheese & Sage :: Whipped [...]
August 3rd, 2009 at 10:15 pm
That sounds amazing
August 13th, 2009 at 11:50 am
i usually have sweet potatoes as a ‘fall’ food, but i have been craving them lately! this looks so lovely, I’m buying some today ~
August 18th, 2009 at 10:50 pm
I can’t believe I never thought of pairing goat cheese with sweet potatoes! This recipe looks great.
November 24th, 2009 at 7:59 pm
Just tested this recipe to use for a Thanksgiving side. It is AMAZING! Thank you so much for publishing it!