I love using fresh herbs for this recipe. As you see my thyme plant is running over so it is time to harvest and get cooking. This recipe is fabulous for the beginner chef because the results are outstanding with little effort. Makes a great side dish and the color is wonderful. My hubby loves the extra kick of the red pepper flakes. Serves 2. Double as needed. One note – these are great a room temperature….you can make large batches of them and serve them as appetizers at a summer party or gobble them up at Thanksgiving.
2 medium sweet potatoes
fresh thyme – handful
red pepper flakes
Peel and slice the potatoes in to 1″ chunks. Toss with olive oil (just enough to coat), a few sprinkles of red pepper flakes, 1/2 teaspoon kosher salt, 2-4 cloves of chopped garlic and the thyme leaves. Toss in a bowl.
Evenly space the potatoes onto a foil lined cookie sheet and bake in a pre-heated 450 degrees F. Bake for approximately 40 minutes. They should be tender in the center when cut.