Why do what we do to sweet potatoes?
We cover them with marshmallows…with sugar…with syrup….brown sugar…and butter.
Why can’t we just let them be their own sweet self?
Sweet potatoes have been so misunderstood. Every Thanksgiving we are forced to deal the latest sugary-coated recipe.
Here’s a recipe where the potatoes rule…enhanced only by garlic, oil olive, thyme and crushed red pepper.
Toss it together….
and enjoy them.
How hard is that?
What I was making a year ago: CHILLED BEET SOUP
Roasted Sweet Potatoes
A Kitchen Muse: adapted from Epicurious
Recipe type: side dish
- 4 medium sweet potatoes, peeled and cut into 1½-inch-thick rounds
- 3 tablespoons olive oil
- 4 large garlic cloves, smashed
- ⅓ cup fresh thyme leaves, plus 6 thyme sprigs for garnish
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- Preheat oven to 450°F.
- In large mixing bowl, combine all ingredients and toss.
- Arrange potato slices in single layer on rimmed baking sheet lined with foil. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes.
- Serve warm or at room temperature, garnished with thyme sprigs.