Market Mondays: Maple Roasted Sweet Potatoes

Sweet potatoes are one of the more nutritious foods I crave (I'm a notorious snacker, always ready to skip the dr. recommended three square meals a day in favor of sugar laden treats). A picture of health with incredible versatility, the tubers are sweet and earthy at the same time- in a completely different league than a standard potato. And so- sweet potatoes take center stage for this week's edition of Market Mondays. I roasted them with maple syrup, olive oil, salt and pepper. Once fork tender, I added chiffonaded sage to the mix and topped it with pomegranate seeds. My simple recipe for maple roasted sweet potatoes is below.

Maple Roasted Sweet Potatoes
Ingredients:
2 sweet potatoes, peeled, medium dice
2 teaspoons maple syrup
2 teaspoons extra virgin olive oil
Salt and pepper, to taste
1 sage leave, chiffonaded
Pomegranate seeds, to finish
Preparation:

1. Preheat oven to 350 degrees.

2. Coat sweet potatoes with maple syrup, extra virgin olive oil, and a dash of salt and pepper. Roast until tender, approx. 25 minutes.

3. Remove sweet potatoes, including drippings, from oven and toss with sage. Top with pomegranate seeds and serve warm.

A basket of tubers on an uncharacteristically balmy Monday in January
Maple syrup from Vermont, sold at the Union Square Greenmarket
I scooped up a bunch of organic sage for this week's dish
Maple roasted sweet potatoes with sage and pomegranate seeds