I’m not a big
fan of candied yams. I know, people love ’em, but I am just not one
of those people.
But I wanted to incorporate a sweet side dish into one of my Thanksgiving meals, and I really do like sweet potatoes and yams, just not all mushed up and smothered with oozing marshmallow.
So I made roasted sweet potatoes instead that I baked while my turkey rested and prepped for its final performance on my dining room table (it was a tragedy, though some years a comedy).
Be warned: It does take about 20-30 minutes in the oven, but I managed to pull it off before the turkey got cold and also baked my rolls at the same time. It also tastes pretty good reheated, though no crunch, if you decide to make it the night ahead.
Savory Roasted Sweet Potatoes
4 large sweet potatoes (yams work, too)
1/2 cup extra virgin olive oil
3 Tbsp fresh thyme or marjoram leaves
Optional: 2 cloves garlic, finely minced
Salt and pepper
Preheat oven to 450-degrees. Slice sweet potatoes into 1/4-inch rounds, toss in a bowl with thyme, salt and pepper. Lay in a single layer on a lightly greased baking sheet. Bake on the top rack for 20-30 minutes, turning once.
That’s it.
