Roasted Sweet Potatoes with Thyme
45 min
total
4
people
271
calories per serving
Ingredients
4 people
- 800 gSweet potato (peeled and cubed)
- 3 tbspExtra virgin olive oil
- 3 pcGarlic (sliced)
- 2 pcThyme (whole sprigs)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
Peel the sweet potatoes. Cut them into regular 2-centimeter cubes to ensure even cooking. Slice the garlic into thin slivers.
- 2
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
Spread the cubes on a baking sheet without overlapping. Bake at 200°C. Halfway through, flip the pieces to color all sides.
- 4
A knife tip should enter the flesh without resistance. The edges should be brown and slightly crispy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore crispiness.
4.5
28 reviews
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