7 cups 1-inch-cubed peeled sweet potatoes (about 5 medium potatoes)
1½ tablespoons olive oil
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
¼ cup unsalted butter
¼ cup finely sliced leeks (white and light green parts only)
2 tablespoons fresh thyme leaves
2 teaspoons chopped fresh sage (about 8 leaves)
1 cup dry white wine
½ teaspoon crushed red pepper
½ cup shaved Parmesan cheese
Instructions
Preheat oven to 375°. Line a rimmed baking sheet with foil.
On prepared pan, toss together sweet potatoes, oil, 1½ teaspoons salt, and ¼ teaspoon black pepper. Spread into a single layer.
Bake until golden and fork-tender, 30 to 40 minutes, stirring halfway through baking.
Meanwhile, in a medium skillet, melt butter over medium-high heat. Add leeks, and cook, stirring occasionally, until fragrant, about 2 minutes. Add thyme and sage, and cook until fragrant, 30 seconds to 1 minute. Add wine, red pepper, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Reduce heat to medium, and simmer until reduced by half, 3 to 5 minutes.
Place roasted sweet potatoes in a serving dish. Pour sauce over sweet potatoes, gently tossing to coat. Top with cheese. Serve hot.
Notes
KITCHEN TIP: Sauce can be kept over low heat until ready to use.
Recipe by Louisiana Cookin' at https://louisianacookin.com/herb-roasted-sweet-potatoes/