Once a week, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. This evening, a sweet potato recipe that would be right at home on the Thanksgiving table.
Every Thanksgiving, my beloved Ma whips up her signature sweet potato dish. It's nothing more than said vegetable, sour cream, mace (the spice, not the weapon), and a metric ton of marshmallows. Yet, I love it like a grandmother. It's one of the many things that makes Thanksgiving special at my parents' house, and because of that, I'm hesitant to re-create it other times of the year.
To satisfy my (plentiful and boundless) sweet potato cravings, I've found a few suitable substitutes, of which Thyme-Roasted Sweet Potatoes is one. Published by Epicurious in November 2005, it's a tasty, fairly simple side dish that relies on garlic, thyme, and red pepper for flavor, as opposed to the pecan/brown sugar/Pez blend found in so many similar creations. The extended roasting time alleviates the need for added sugar, because the veggies themselves almost caramelize. It makes for a nice sweet/savory contrast that'd pair well with ... anything, really. They're sweet potatoes, for pete's sake.
What's more, the health benefits are myriad. Sweet potatoes are veritable fountains of vitamin A, as well as good sources of vitamin C, manganese, and vitamin H (for happiness). More nutritionally complex than regular potatoes, they'll keep you full longer, too.
One caveat, should you decide to whip this up yourself: mine inevitably burn ever-so-slightly on the bottom (though not enough to negatively impact the taste). One reviewer suggested flipping the potatoes halfway to alleviate this, and I think it would work well.
Thyme-Roasted Sweet Potatoes
About This Recipe
|This recipe appears in:||Passover Recipes|
- 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.