Baked Sweet Potatoes with Sage & Walnut Topping


Baked Sweet Potatoes with Sage & Walnut Topping

HomeiraStyle Recipe

Sweet potatoes are a Thanksgiving and holiday table tradition. Their sweet and nutty notes when served with savory turkey are a flavorful symphony, especially with the addition of walnuts or pecans. My son, Joshua, loves sweet potatoes however I prepare them. His first question, “Are you making sweet potatoes?” Naturally this follows, “Please make pumpkin cheesecake, but with raw, organic cream cheese, please?” What can I say, kids keep you on your toes!

Serves 8 -10


Sweet Potatoes

  1. 4          Sweet Potatoes, Large, Cleaned Skin on
  2. 9T        Heavy Cream
  3. 5T        Brown Sugar
  4. 5T        Butter, Unsalted
  5. ¼ t       Cinnamon
  6. ¼ t       Ginger, powder
  7. ¼ t       Nutmeg, Freshly ground
  8. 1¼C     Marshmallows, Preferably small


  1. ½C       Brown Sugar
  2. 6T        Unsalted Butter, Cold, cut into small pieces
  3. 2C        Walnut , Roughly chopped
  4. 4          Sage leaves, Finely chopped
  5. 1T        Orange Zest
  6. D         Sea Salt, Finely ground


  1. Preheat oven to 400˚F
  2. Clean potatoes and place them on a baking sheet
  3. Roast potatoes about 45 minutes, or until soft and done,  set aside to cool
  4. Remove the skin and place the flesh in a mixing bowl
  5. Add cream, sugar, butter, cinnamon, ginger, and nutmeg
  6. Mash until smooth, set aside
  7. Turn the oven to broiler 500˚F
  8. Spread the marshmallows on a baking sheet
  9. Broil marshmallows to brown and charred, about 7 seconds or watch closely
  10. Remove from the oven and fold it into potato mixture
  11. Turn the oven to 400˚F bake
  12. Add brown sugar, butter, walnut, sage, orange zest and salt, mix well
  13. Place potato mixture into a 12” round glass baking dish
  14. Spread the topping over the potato mixture
  15. Bake about 30 -40 minutes or until topping is golden brown
  16. Serve immediately