Monday, August 8, 2011

Roasted Sweet Potatoes

Today while shopping at the local market I saw a nice-looking sweet potato and brought it home.  Later I found this recipe from Epicurious:

Roasted Sweet Potatoes

yield: Makes 6 to 8 servings

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving... more


  • 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.

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