This is a deliciously healthy way to enjoy some starchy carbs. These roasted sweet potatoes are even better than sweet potato fries…and a lot better for you too! You’re welcome 🙂
Makes 6 servings
2 large sweet potatoes, cut into chunks (large chunks will yield softer potatoes, small chunks will get crispier.), skin scrubbed well or peeled, depending on your preference.
2 garlic cloves, minced, or equivalent from a jar (optional)
2+ tsp dried thyme
1 Tbsp olive oil
salt and pepper, to taste
Instructions: Toss potatoes with remaining ingredients. Transfer to a foil-lined cookie sheet and arrange in a single layer. Sprinkle with salt and pepper if desired. Bake in a preheated 400 degree oven for 30-40 minutes, flipping/stirring about halfway through baking time. Length of baking time depends on your oven, how large or small your chunks are, and how mushy or crispy you like your potatoes. If you want them even crispier, broil for 2-5 minutes at the end of baking time but be careful not to burn them.