so tonight i decided to make sweet potatoes. my chickens love them and so does my hubby. and they're good for you to boot! but i didn't have alot of time and i was really concerned about how long it would take to bake them off. so i decided to make mashed sweet potatoes. but then at the last minute, i googled roasted sweet potatoes. this led me to epicurious (usually my first choice. i'm not sure why i went to google) and a recipe for thyme roasted sweet potatoes.
well let me tell you that it was one of the best side dishes (and by far the easiest!) i have ever made! in fact, we're still eating them cold!!!
i used 5 sweet potatoes, about 6 cloves of garlic (i can't help myself!), didn't use the red pepper flakes and used fleur de sel (because i have it). oh! and i also used dried thyme, about 1 T.
Thyme-Roasted Sweet Potatoes Epicurious | November 2005
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 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 heavyweight rimmed baking sheet or in 13x9-inch baking dish. 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.