Roasted Sweet Potatoes with Thyme
Made these 10/9/18 as part of my Whole30 breakfast. They were delicious! I used fresh thyme from my herb garden. I doubled the recipe (& was generous with the sweet potatoes probably using more like 5 medium) & used less oil (3T vs. 4T) and it was plenty. I used convection bake at 425 and they were done in 25 minutes (could have taken them out earlier).
From GE Appliances website. Peeled and cubed sweet potatoes are tossed with garlic-infused oil and fresh thyme, then roasted until brown and delicious. You're missing out if you only serve them topped with marshmallows once a year. Try this quick and easy side dish instead.
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces (I doubled & used more like 5+)
- 2 tablespoons olive oil (I used avocado oil - 3 tablespoons for a double batch & that was plenty!)
- 2 cloves of garlic, peeled and slightly crushed
- 1 teaspoon fresh thyme leaves (3 to 4 sprigs)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Preparation time 15mins
Cooking time 45mins
Adapted from Genet.geappliances.com
Preheat the oven to 450°F. (I used convection bake at 425 degrees).
Measure out the olive oil in a small bowl and add the peeled garlic. Let the garlic sit in the oil while you peel and dice your sweet potatoes. This will infuse garlic flavor into your sweet potatoes without the risk of burning the garlic in the hot oven.
Toss the peeled sweet potatoes, garlic oil, thyme, salt and red pepper flakes together. Make sure the sweet potatoes are evenly coated in the oil and spices.
Place on a parchment-lined baking sheet in a single layer. Roast until tender and slightly browned, about 30 to 40 minutes. (I used my silicon mat and convection baked for 20 to 25 minutes. Sweet potatoes were soft & lightly crispy).