For Thanksgiving, I’m always in charge of making the cranberry sauce. This year, my mother in-law asked specifically for sweet potatoes, too. No other instruction. Just sweet potatoes. What to do with them was up to me. I looked up at least 57 different sweet potato recipes and still couldn’t decide which direction to go with my dish. Candied? Baked? Twice-baked?? Cubed and steamed? The kind with the mini marshmallows? (NO.) When Thanksgiving week arrived, I still hadn’t chosen a recipe, so I decided to wing it. I decided to go with a savory preparation, but beyond that I wasn’t sure what I’d do. What I ended up with will now become a permanent fixture in the veg rotation here at our house, because it was so easy and so delicious. Doesn’t take much and makes a big impact – what more do you want from your Thanksgiving side dish, I ask you? Here you go.
WHAT YOU NEED (serves 10)
* 6 large sweet potatoes
* 6T olive oil
* 10-12 cloves garlic
* 1T Italian seasoning
* 1T garlic powder
* 1-2T honey
* a few sprigs of fresh thyme
* a few sprigs of fresh rosemary
WHAT TO DO
Preheat your oven to 425F.
Peel your sweet potatoes, then slice them into even slices, about 1/4 inch in thickness. Place them in a large bowl and add the olive oil. Add the Italian seasoning and garlic powder and stir again to coat and distribute evenly. Add the honey to the bowl and stir again.
Pour into a large baking dish and place garlic cloves, thyme, and rosemary around the dish, between the potato slices.
Place into the oven uncovered and roast for 20 minutes. Then remove from the oven, remove the thyme and rosemary sprigs from the dish, and gently mix the sweet potato slices in the dish to flip and allow them to cook evenly. Return the baking dish to the oven for another 20 minutes. Let cool before transferring to a serving dish and enjoy!
Happy Holidays! Happy Weeknight! Happy Any Night! YUM.