Working through some potential holiday recipes I stumbled across this simple approach to serving sweet potatoes. It features thyme and draws out the sweet potatoes colorful root vegetable's simple earthy appeal. From someone who used to not like sweet potatoes that's saying a lot.
While sweet potatoes have not always been a personal favorite I, like most everyone else I've ever known, have loved roasted white potatoes since I first tried them. Crusty on the outside and soft on the inside, roasted potatoes are a welcome addition to almost any meal.
Now I am finding that the same amazingly simple and forgiving cooking technique works its magic on sweet potatoes too. This delicious recipe is both sweet and satisfying without added sugar. The savory herbs and spices keep things interesting as the sweet potatoes begin to crisp on the baking sheet. The result is a side dish that is simple to prepare and quite interesting to the palate, as appropriate for a Thanksgiving dinner menu as for any ordinary weeknight meal.
So, why not find the thyme to try them?
Thyme Roasted Sweet Potatoes
adapted from a recipe at Epicuious.com
2.5 pounds sweet potatoes, roughly peeled and cut into chunks
3 Tablespoons olive oil
4 cloves garlic, minced
2-4 Tablespoons fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Preheat oven to 450 degrees.
In a large mixing bowl, combine all ingredients. Toss ingredients together until the sweet potato chunks are evenly coated with oil.
Arrange in a single layer on a heavy rimmed baking sheet.
Place in oven and roast, turning potatoes several times until they are browned and tender when pierced with a fork, approximately 40 minutes.
Serve warm, garnished with thyme sprigs if desired.