Golden Crisp Sweet Potatoes

Use organic ingredients whenever possible.

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2 lbs. sweet potato, cut into 2-inch chunks

1/4 cup extra-virgin olive oil

46 sage leaves

23 sprigs thyme

Lemon, for zesting

Kosher salt, to taste


  • Bring medium pot of water to a boil. Salt the water.
  • Add sweet potatoes and boil for 10 minutes until just tender but not completely soft.
  • Immediately strain. Put potatoes on a paper towel lined baking sheet to dry.
  • Add oil to a large pan, sauté over low heat.
  • Once oil is hot, add sage leaves and thyme. Allow to float in extra virgin olive oil for a few minutes to scent oil.
  • Remove herbs and reserve.
  • Raise heat to high.
  • Once oil is hot, add dry sweet potatoes and sear them on each side until golden brown.
  • Season with a little salt and pepper and sprinkle some crispy herbs over top along with a sprinkle of lemon zest.

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