Roasted Sweet Potatoes
With Thanksgiving fast approaching I am finding myself experimenting more with root vegetables and traditional fall fare. This recipe is a great alternative to a potato side with a great boost of anti-oxidants.
Serves 4
1 pound/453 g Sweet Potato, peeled and sliced into thin wedges
5-6 Sprigs of thyme, leaves only
1 tbsp extra virgin olive oil
Coarse salt
Pepper
– Preheat your oven to 425.
– Combine all of the ingredients in a large casserole dish (I use my lasagna pan): mix well.
– Roast the potatoes for 45 minutes to an hour, until the potatoes are cooked through and are slightly darkened.
– Serve immediately.
Notes:
1. Dried thyme would work here too, just a pinch though.
