Roasted Sweet Potatoes with Blackberry-Rosemary Sauce
This simple recipe oven-roasts the sweet potatoes with a glaze of hot sauce and then drizzles a blackberry-rosemary compote over the top for a beautiful holiday treat.
Servings: 8
Calories: 212kcal
Ingredients
- 4 medium sweet potatoes about 3 pounds
- 1 tablespoon olive oil
- 2 ½ cups blackberries 14 ounces
- ⅓ cup maple syrup
- 2 sprigs fresh rosemary each sprig about 4-inches
- ⅓ cup water
- 4 tablespoons unsalted butter
- 3 tablespoons fresh lime juice
- ¼ cup harissa or your favorite chile paste
Instructions
- Preheat the oven to 400℉Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper. Use a small knife to score the flesh with cross-hatches (about 1/8 inch deep) and drizzle with oil and a little salt.Roast for about 30-40 minutes, or until a fork will easily pierce the flesh.4 medium sweet potatoes, 1 tablespoon olive oil
- While the sweet potatoes are roasting, make the sauce. Add the berries, water, syrup and rosemary to a saucepan and bring to a boil, stirring constantly. Then reduce the heat to medium-low and simmer another 10 minutes to thicken it a bit. If it is not thick enough for you, add a pinch of cornstarch and simmer another 5 minutes.Add the butter and stir into the sauce until melted. Remove from heat and stir in lime juice. Set aside2 1/2 cups blackberries, 1/3 cup maple syrup, 2 sprigs fresh rosemary, 1/3 cup water, 4 tablespoons unsalted butter, 3 tablespoons fresh lime juice
- When sweet potatoes are tender, remove the pan and turn the oven on to broil. Brush the sweet potatoes with the harissa and broil for about 2 minutes.1/4 cup harissa
- Top the sweet potatoes with the blackberry sauce and serve remaining sauce on the side.
Notes
Tips:
- Timing: The timing will depend a little on the size of the sweet potato, but for a medium potato (see photo above), the sweet spot for my oven is 30-40 minutes at 400 degrees F. The tines of a fork should easily pierce the potato when they are done.
- Storing: You can store leftovers, covered, in the refrigerator for up to 3 days. Reheat on the stovetop until hot.
Nutrition
Calories: 212kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 524mg | Fiber: 6g | Sugar: 16g | Vitamin A: 16363IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg