Herb Roasted Sweet Potatoes with Kinloch Pecan Oil

Herb Roasted Sweet Potatoes

What you'll need:

  • 7 cups 1” cubed peeled sweet potatoes (about
  • 5 medium potatoes)
  • 1 ½ Tbsp Kinloch pecan oil
  • 2 tsp salt, divided
  • ½ tsp ground black pepper, divided
  • ¼ cup unsalted butter
  • ¼ cup finely sliced leeks (white and light green
  • parts only)
  • 2 Tbsp fresh thyme leaves
  • 2 tsp chopped fresh sage (about 8 leaves)
  • 1 cup dry white wine
  • ½ tsp crushed red pepper
  • ½ cup shaved Parmesan cheese


Preheat oven to 375°. Line a rimmed baking sheet with foil. On prepared pan, toss together sweet potatoes, pecan oil, 1 ½ tsp salt, and ¼ tsp 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 tsp salt, and remaining ¼ tsp black pepper. Reduce heat to medium, and simmer until reduced by half, 3 to 5 minutes.

Place roasted sweet potatoes in serving dish. Pour sauce over sweet potatoes, gently tossing to coat. Top with cheese. Serve hot.

Serves 6

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