Oven-roasted sweet potato slices with orange and fresh thyme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Medium-sized sweet potatoes (about 2 lbs, trimmed, peeled, | |
| Cut into 1/8 inch thick slices | ||
| 1 | Garlic clove, crushed through a press | |
| 2 | tablespoons | Extra-virgin olive oil |
| ¼ | cup | Packed parsley sprigs |
| ½ | teaspoon | Fresh thyme, leaves stripped from the stems, or 1/4 teaspoon dried |
| 1 | Strip (about 1/2 x 2 inches) orange zest (use a vegetable peeler to remove) | |
| Salt and freshly ground black pepper, to taste | ||
Directions
Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 x 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman@...> on Apr 29, 1997