Roasted Sweet Potatoes

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This is one of my favorite side dishes:

  • 4 or 5 sweet potatoes, skin-on, scrubbed, cut into big chunks
  • 2 Tablespoons olive oil (or other favorite oil)
  • 2 teaspoons salt
  • Several grinds of fresh cracked black pepper
  • 1 Tablespoon dried herbs — for this batch I used dried thyme

Pre-heat oven to 375 degrees F.

Pour olive oil into casserole-baking dish and use the back of the tablespoon to distribute it all over the bottom of the dish, add sweet potatoes, and shake casserole-baking dish around to coat sweet potatoes in oil.  Sprinkle salt, black pepper, and dried herbs over sweet potatoes, and toss to distribute and coat sweet potatoes.

Roast in oven for an hour, stirring after 30 minutes.  Foods that are at the edge of the dish will roast faster than what is in the center, so you want to move what was in the center out to the edges, and what was at the edges, into the center.

When translucent and smelling heavenly, remove from oven. Taste one to make sure cooked-through — should be soft and luscious.

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