I hate to play favorites. So naturally I had a very hard time deciding what recipe to share. I guess the way I made my choice was by the shear fact that I have made this recipe many, many times and that Thanksgiving is upon us. This recipe will serve as a unique savory approach to the traditional yams served at Thanksgiving. It's got a natural sweetness from the potatoes that is countered by the bite of the garlic and heat of the red pepper flakes. It's delicious! It originates from one of my favorite native Utah cooks, Kelsey Nixon. I took her Simple Thanksgiving class back in 2008 and have made her recipes over and over again. Make sure you buy sweet potatoes and not yams.
Thyme Roasted Sweet Potatoes
by Kelsey Nixon
4 medium sweet potatoes (peeled and cut into 1/2-inch-thick rounds)
1/4 cup 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 degrees F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 9x13-inch baking dish.
Place on top rack of oven and roast until tender and slightly browned, about 25-30 minutes. Make sure to flip after 15 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
Becky authors the blog Utah Loves Cupcakes --the voice of cupcakes in Utah-- where she scopes out the latest cupcake news in Utah, reviews cupcake bakeries and cupcake-related items. She loves using high-quality, local ingredients; especially if it means learning something new and being able to enjoy a special treat with those she loves. Follow Becky's personal baking adventures at Project Domestication, where she is baking her way through a 400+ recipe baking book each week. You can connect with her on twitter at @DomesticBecky.