Honey Roasted Sweet Potato Rounds

Orange Blossom Honey makes an amazing sweet potato glaze.  These Honey Roasted Sweet Potato Rounds are topped with fried sage, goats cheese, and pomegranate seeds for a deliciously festive dish. 


Sweet Potatoes (one small sweet potato per person)

Orange Blossom Honey (1 tablespoon per potato)

Sage (3 leaves per potato)

Pomegranate seeds 

Goats cheese



  1. Preheat oven 450°F with rack in upper third.
  2. Purée garlic with oil, honey, and 3/4 teaspoon salt until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a shallow baking pan.
  3. Bake until golden brown and cooked through, 20 to 30 minutes.
  4. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
  5. Arrange roasted sweet potatoes on serving dish. Top with goats cheese, sage, and sprinkle with pomegranate seeds.