Savory Kasha with Roasted Sweet Potatoes

From Yoffie Life



  • 1 1/2 pounds sweet potatoes, medium dice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup kasha
  • 1 3/4 cups boiling water
  • 1 onion, small dice
  • 1/2 teaspoon salt
  • 2 celery stalks, small dice
  • 1/2 teaspoon thyme
  • 1 tablespoon chopped fresh sage


  1. Preheat oven to 350°F.
  2. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread in a single layer on a rimmed baking sheet. Roast for 15 to 20 minutes, flipping halfway. Potatoes should be tender.
  3. While the potatoes are roasting, heat 1 tablespoon olive oil in a small saucepan. Add the kasha and sauté until fragrant, about 3 minutes.
  4. Carefully stir the boiling water into the kasha—it may splatter a bit at first! Add a pinch of salt and bring back to a boil. Cover immediately and remove from heat. Let stand for 10 to 15 minutes, until water is absorbed.
  5. Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add onions and 1/2 teaspoon salt, and sauté until they begin to soften, about 4 minutes. Add celery and thyme, and sauté until tender, about 5 minutes more.
  6. Combine sweet potatoes, kasha, and onion mixture in a large bowl. Season with salt and pepper to taste, if needed. Top with fresh sage and serve.