Herb-Roasted Sweet Potatoes
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Martha Stewart Living, October 2001
- Yield Serves 4
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Ingredients
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch rounds
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves, plus a few sprigs for garnish
- 2 small cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 1 teaspoon coarse salt
Directions
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Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.
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Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 40 to 45 minutes. Transfer to a platter, and serve.
Made it exactly according to the recipe for Thanksgiving. It came out festive looking and yummy! The whole family loved!
These are delicious. A sweet and savory side with a kick from the chili pepper. Super easy to prepare and you can throw it in the oven and forget about it for 40 min.
These are hands down the best sweet potatoes ever and super easy! I used a little dry thyme instead of fresh but you don't even need it.
This side dish was a hit with my family. Even my mom liked it and she is iffy on sweet potatos. Very Easy as well!