Rating: 3.74 stars
38 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0

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

Everyday Food, January/February 2003

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Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Crush garlic clove in its skin.

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  • On a rimmed baking sheet, toss sweet potatoes with garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 minutes.

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Reviews (5)

38 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/23/2018
These were perfect. I used some fresh thyme and some dried. So delicious.
Rating: Unrated
07/01/2010
Thought this was pretty good. I don't normally like sweet potatoes.
Rating: Unrated
03/18/2009
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!
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Rating: Unrated
11/29/2007
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.
Rating: Unrated
11/29/2007
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.