Weekend Herb Blogging (WHB #110) – Sage (Salvia officinalis)
(click on image for larger view and more photos)
There’s no doubt about it, roasted sweet potatoes are fantastic on their own. (We just had them the other night with rice and claypot jerk pork. Mmmm, that was a fantastic dinner!! …but that’s another story.)
Oven roasted sweet potatoes are also great in a pasta dish. Pecans and goat’s cheese are excellent additions, complementing each others’ flavours well.
This sort of pasta dish is one of my staple “Oh NO!! We have to eat and leave in less than an hour and I haven’t made dinner yet!” dishes. It’s fast to make and delicious. You have to agree, even though it has a bit of a look of dog’s breakfast, it still looks good enough to eat. (If you could smell it, you would agree!)
Penne with Oven Roasted Sweet Potato, Pecans and Goat’s Cheese
(no measurements – use what you think is right)
- sweet potato (yam), cubed
- onion, chopped coarsely
- olive oil
- fresh herbs, chopped (for this one, I used sage and oregano)
- chili flakes, seasalt and pepper
- brown mustard seeds
- penne (any pasta will do)
- boiling salted water
- green beans (optional)
- goat’s cheese
- Wash vegetables well. There is no need to peel the sweet potato but you can if you want. (We NEVER peel sweet potatoes.) Coarsely chop the sweet potato and onion. Put all of the sweet potato, three quarters of the onion and fresh herbs into a shallow roasting dish; drizzle with olive oil; sprinkle with salt and oven-roast at about 350F til almost fork-tender (about 30 minutes). This extra step is to make the potatoes really chewy. Remove from oven and set aside to cool. (This can be done earlier in the day.)
- Cut off a disc of goat cheese and place on counter to bring up to room temperature.
- Cook the penne in plenty of salted boiling water until al dente. If you have green beans, add them to the boiling water 3 minutes before the pasta is done (sorry, no green beans on the day I took pictures…).
- While the water is coming to a boil and the penne are cooking, finish roasting oven roasting the sweet potatoes til fork-tender, golden and a bit caramelized just before serving (about 10 minutes).
- Put pecans and brown mustard seeds into hot oil and sauté until the mustard seeds begin to pop and the pecans are aromatic (not much more than a minute or so). Add the rest of the onions and continue sautéeing until the onions are soft.
- Drain the penne and put them in a serving bowl. Add roasted sweet potatoes to the cooked penne. Crumble the goat’s cheese overtop. Add the pecan and onion mixture overtop. Toss, grind pepper overtop and serve immediately.
Really, if you can, do include the green beans; it’s just a tiny bit better with them. Although… it’s still very good even without that touch of green!
Sage (Salvia officinalis)
I love oven-roasted sweet potatoes with pasta! So it’s no surprise that I have already featured it for Weekend Herb Blogging #36. But this pasta dish has evolved to become a one dish dinner rather than a side.
I have to admit that sage isn’t absolutely necessary to make the dish work; any fresh or dried herb(s) will do. But sage and sweet potato really are made for each other!
Please read more about sage:
- WHB 2nd anniv: about sage
- WHB#36: sage (sweet potato and sage pasta)
- wikipedia – sage
- Plants For a Future – Salvia officinalis
- Gernot Katzer’s Spice pages – sage
- The Cook’s Thesaurus – (scroll down on linked page to sage)
This week Kalyn’s (Kalyn’s Kitchen) wonderful weekly event, WHB is being hosted by Truffle (What’s on My Plate).
For more details on how to participate in Weekend Herb Blogging, please see the following: