Thyme-Infused Sweet Potatoes
Like many people, I have a sweet tooth. I love cakes, cookies, brownies, pies, cobblers, crisps, ice cream, floats, the list goes on and on and on. However, recently I’ve been trying to substitute these cravings of mine with smaller portion sizes and sugar I can benefit from. High in fiber, potassium, and Vitamins A and C, sweet potatoes are a starchy root vegetable that should be added to your grocery list ASAP. Low in grams, one sweet potato contributes an extensive amount of nutrients for its percentage of the recommended dietary allowment (RDA). Also beneficial, sweet potatoes are high in amylopectin, a digestible type of starch.
If those scientific benefits didn’t lure you in, then this taste will. Littered in thyme leaves and a kick from red pepper flakes, these sweet potato rounds are full of flavor. I promise they’ll keep you full for a long time and if you make the whole recipe at once, you’ll be able to add them to meals throughout the week!
Thyme-Infused Sweet Potato Rounds
Adapted from Kathryn Matthews, Epicurious
Materials:
Large bowl to mix
Cutting board
Knife
Vegetable Peeler
Cup/spoon measurements
Baking sheet or baking dish (13X9)
Ingredients:
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
⅓ cup fresh thyme leaves, plus 6 thyme sprigs for garnish
½ teaspoon kosher salt
Extra butter or oil to grease pan
Directions:
- Preheat oven to 450° F. Grease your baking sheet or dish with butter or oil.
- Combine all ingredients and toss in large mixing bowl.
- Arrange potato slices in a single layer on baking sheet or dish.
- Place on middle oven rack and roast until tender and slightly browned, about 40 minutes.
- Serve warm or at room temperature, garnished with thyme sprigs.
CATHERINE KATE MARGARET 