Roasted Sweet Potatoes
Why?
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….
Roast them…
and enjoy them.
How hard is that?
- 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.
What I was making a year ago: CHILLED BEET SOUP
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Those look really yummy and totally drool worthy. I’ll have to switch it up on my family and try these. Thanks for sharing a new way to have sweet potatoes.