Sweet potatoes are one of my favorite vegetables. I know they are popular this time of year but we eat them all year round. I made this recipe this last summer using some fresh herbs from my garden.
This dish is simple. Food does not have to be complicated to be good. I am finding great pleasure in making simple foods for my family.
My favorite part about these little cubes of tenderness is the crispy bottoms. I cook them on high heat with extra virgin olive oil or coconut oil and let them roast. I don't toss them. Having the crispy slightly burnt bottoms is what gives them a unique flavor. If you don't want yours to turn out so black then cook them for less time. They become tender after about 30 minutes but the extra time allows for them to caramelize a bit on the bottom.
Thyme Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme or basil
salt and pepper, to taste
1. Preheat oven to 425.
2. Toss cubed sweet potato pieces in a bowl with olive oil, salt, pepper and herbs. Add to a large cookie sheet in a single layer. Roast until desired tenderness has been met.
NOTE: Every oven is different so start checking the sweet potatoes after about 30 minutes. In my oven I roasted them for 45 minutes.
Written by Sherron Watson