Maple Roasted Sweet Potatoes with Brown Butter roasted Paneer & Crispy Sage

Maple Roasted Sweet Potatoes and Paneer with Brown Butter and Crispy Sage

Serving Size: 4 



  • 3-4 medium sweet potatoes, cubed

  • 2 blocks of SACH paneer, cubed the same size as the sweet potatoes
  • 3 tablespoons olive oil
  • 2-3 tablespoons maple syrup, depending on desired sweetness
  • ¾ teaspoon sea salt
  • Chili flakes, optional 
  • ¼ cup pomegranate seeds
  • 3 tablespoons toasted pecans
  • 4 tablespoons salted butter
  • 8-10 sage leaves


    1. Preheat oven to 425℉. 

    2. Cut potatoes and paneer into cubes.
    3. In a large mixing bowl, mix together olive oil, maple syrup and salt.
    4. Then, about a cup at a time, stir in sweet potato and paneer to coat the cubes in the dressing, adding another cup after the previous batch is well mixed.
    5. Add the dressed sweet potato and paneer to a large sheet pan in one single layer. Sprinkle with another pinch of salt, and roast, stirring every 15 minutes until the cubes are crispy on a few sides.
    6. In a small saucepan, melt butter over medium heat and cook until light golden brown. Add sage leaves, and cook until crispy. Spoon sweet potatoes onto a serving plate and top with pecans, pomegranates, sage and brown butter. 



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