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A little garlic and spice make these sweet potatoes stand out.

Source: Everyday Food, January/February 2003
Total Time Prep Servings



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How would you rate this recipe?
  • MS112619562
    23 JUN, 2018
    These were perfect. I used some fresh thyme and some dried. So delicious.
  • martak1202
    1 JUL, 2010
    Thought this was pretty good. I don't normally like sweet potatoes.
  • spartan
    18 MAR, 2009
    I started making this the first time I saw it prepared by Martha many years ago. It is absolutely one of my favorite dishes. It is a pleasant change to the sweet syrupy sweet potato dishes. The thyme is such a nice flavor with the sweet potatoes. The only alterations I make are; I cube the potatoes so they are easier to eat, and I roast them longer to caramelize them a bit. Make sure to try this dish, it is wonderful!
  • icancho
    29 NOV, 2007
    I am Korean living in Italy. When I was young, my mom prepared it with different style using sugar. In Korea, it is called as "Matang." When frying the wedges of sweet potatoes and becoming hard and light brown coloured, pour sufficient sugars in the skillet. When the sugar is melt over, take out them to the plate. It reminds me my childhood.
  • 28cmb
    29 NOV, 2007
    I make this stovetop in a skillet. The Sweet Potatoes are more tender crisp than they are when roasted. I omit the red pepper flakes but add a little maple syrup to make a yummy glaze.

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