Maple Sweet Potatoes With Crispy Almonds and Sage
Updated November 24, 2025
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
3¼ pounds sweet potatoes, scrubbed clean, each cut into 1- to 1½-inch wedges
½ cup plus 3 tablespoons olive oil, divided
Fine sea salt and black pepper
3 tablespoons maple syrup
8 garlic cloves, thinly sliced
⅓ cup/1 ounce sliced almonds
A large handful of whole sage leaves (20 to 25 leaves)
Nutritional analysis per serving (6 to 8 servings)
46 grams carbs; 378 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 7 grams fiber; 512 milligrams sodium; 4 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Place the sweet potatoes into a large bowl and toss with 3 tablespoons of oil, 1¼ teaspoons of salt and a generous grind of pepper. Spread out onto 2 large parchment-lined baking sheets, arranging the potatoes so they’re flesh-side up and not at all overlapping. Bake until softened, about 20 minutes.
- Step 3
Remove from the oven and turn the temperature up to 450 degrees. Drizzle all over with the maple syrup, then roast until nicely caramelized, about 15 minutes more.
- Step 4
Meanwhile, set up a fine-mesh sieve over a medium heat-proof bowl alongside the stove. Add the remaining ½ cup oil and the garlic to a small frying pan and then place this on a medium heat. Fry gently, stirring occasionally, until garlic just turns pale golden, 3 to 5 minutes.
- Step 5
Add the nuts, sage and a pinch of salt to the pan and fry for 4 minutes more, stirring more frequently now, until the nuts and garlic are nicely golden and the sage has turned translucent. Immediately pour this through the sieve into the heat-proof bowl, reserving both the infused oil and the crispy bits.
- Step 6
Once ready to serve, arrange the sweet potatoes on a large serving platter and drizzle with as much of the infused oil as you like, saving any extra for another use. Sprinkle over the fried almonds, garlic and sage, and serve warm or at room temperature.
Private Notes
Comments
This was tasty! Loved the fried garlic, almonds, and sage. If I made it again, I might toss the maple syrup with the sweet potatoes and olive oil before cooking at all. Drizzling over the already cooking sweet potatoes made for an uneven smattering of syrup. But I may be wrong in terms of the goal here… could prob reduce maple syrup amount too.
I also have not made this yet, but I will. I will definitely omit the garlic in order to keep them sweet, not savory. Pecans are in my pantry, and I'll use those instead of almonds. These sound great!
yet it clearly says it can be served at room temperature. I intend to try it, and will do the frying a day ahead.
This was a delicious, simple, and impressive Thanksgiving side. My only change was to omit the sieve step since the ingredients seemed to come back together at the end, anyway. I was a bit nervous that simplifying the process would be a grievous mistake but it turned out just fine! Good as leftovers, too. I will make this again, although I might peel the sweet potatoes next time as their natural state drew one complaint from my husband, who otherwise declared them delicious.
I had a bag of red grapes with a number of loose ones, so I tossed 1-2 cups of grapes into the pan to roast alongside the sweet potatoes. It looked and tasted extra festive.
This was a hit! The extra detail of the crispy garlic and sage leaves made the sweetness of the sweet potatoes balanced and savory. I used sweet potatoes not yams because I fell for the ol supermarket confusion on what was what as far as yams go. I also had Japanese purple sweet potatoes and cooked them together. Doubled the recipe. The dish was amazing and even good cold the next day after all the guests were gone, eaten over the sink.