Roasted Sweet Potatoes with Thyme

Tender flesh with caramelized edges from the oven heat. The scent of roasted thyme and candied garlic hits you as soon as the tray comes out.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 271
• Protein: 4 g
• Carbs: 35 g
• Fat: 12 g

Ingredients

• 800 g Sweet potato ( peeled and cubed )
• 3 tbsp Extra virgin olive oil
• 3 piece Garlic ( sliced )
• 2 piece Thyme ( whole sprigs )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Peel the sweet potatoes. Cut them into regular 2-centimeter cubes to ensure even cooking. Slice the garlic into thin slivers.

2. Coating

   In a large mixing bowl, toss the cubes with olive oil, garlic, thyme, salt, and pepper. Every piece must be glossy and well-coated in fat.

3. Roasting

   Spread the cubes on a baking sheet without overlapping. Bake at 200°C. Halfway through, flip the pieces to color all sides.

4. Checking

   A knife tip should enter the flesh without resistance. The edges should be brown and slightly crispy.

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Chef's tips

• Do not overcrowd the tray, otherwise the potatoes will steam instead of roasting.
• Add the garlic halfway through if sliced very thin to prevent it from becoming bitter.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore crispiness.