by Kathyrn Matthews from Epicurious.com
If you know me, you know that I love sweet potatoes. So, when Ben and I decided to make a two-person Thanksgiving feast in 2008, I knew that I had to find the perfect sweet potato recipe. After much searching through cookbooks and online, I came across the recipe below. I haven't altered it because it's great the way it is. Although it was our sweet potato masterpiece for Thanksgiving, when I made it at home for my family, we used it as a form of sweet potato fries. So clearly, it can go either way. Just make sure not to overcook this recipe. The picture above is from the first time that I made this recipe. They are slightly overdone, but delish!
Ingredients:
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 (I have used dried as a substitute)
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Preheat oven to 450°F. In a 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.
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