Rosemary and thyme are hands down my two favorite herbs to use in the kitchen. Pair it with garlic and I am in an aromatic heaven. The smell of each is so hypnotizing and can really elevate any dish to another level. [ok, some of you may disagree about the smell of garlic especially when it will not come off your hands when you decide to take a hot yoga class right after or are on a date...PS. rubbing your hands together with a few coffee beans does the trick or rubbing your hands with a little salt + lemon juice combo. Added bonus?!: They both make great exfoliators in the winter when your skin becomes dry.
Anyways, I love the fragrance of the three especially when they are combined with sweet potatoes roasting in the oven. It always reminds me the fall, the holidays, and brings such a feeling of comfort. They are so flavorful and aromatic. More importantly, I love this, because it tastes like a sweet and savory treat to me. Sweet potatoes are like candy to me. I am addicted. I could eat an entire bowl for dinner with a little hot sauce and be completely satisfied. I've done that. I don't recommend since they are high in sugar and can turn you orange if you eat too many. Happened to me.
One of the great things about this recipe is, the fact that it is super easy. A little prep work beforehand and then you can let your oven do the work. I love to make big batches for the week.
While the sweet potatoes are roasting they become caramelized. Then, are left with a sweet and salty crispy skin and a tender middle. What is not to love about that?
Also, if you have any leftover sweet potatoes, they taste so good in the morning heated up in the oven and paired with a runny egg. The yolk sweet potato combo is one train you need to hop on and never look back.
One little trick before you start making these, is, if you want the the potatoes to be even crisper place them under your broiler for the last few minutes! Make sure they don't burn...watch closely.
Total time: 1 hour (45 minutes of baking)
2lbs sweet potatoes (roughly 3 medium sized), cut evenly into cubes
6 cloves of garlic, minced & chopped
A few sprigs of fresh rosemary + thyme
Few dashes of cinnamon (a little goes a long way)
2-4 tablespoons of coconut oil (you can sub with olive oil)
sea salt & freshly ground black pepper
Preheat the oven to 375 degrees
Wash the sweet potatoes, cleaning the skin and dry. Cut the sweet potatoes into even slices.
In a large bowl toss the pieces with 2-3 tablespoons of coconut oil, 4 cloves of garlic, half of the rosemary & thyme, cinnamon, sea salt, and pepper.
Places the pieces on a baking sheet. Bake for 20 minutes; turning a few times in order to crisp the outsides. You can also place a few cinnamon sticks on the baking sheet as well.
Take the sheet out of the oven. Set the oven to 400 degrees.
Sprinkle the sweet potatoes with the remaining clove of garlic and the rest of the rosemary + thyme sprigs. Place back in the oven and bake for another 15 or so minutes. You will want the sweet potatoes to be crispy and browned. Keep an eye on the potatoes while they are cooking and use your judgement- oven temperatures are so different!
You can also cook the sweet potatoes at a higher temperature for less time if you are short on time. It will still result in a crispy outside and a tender middle! I would try 425 degrees for 25 to 30 minutes. You will be able to tell once they are finished by the smell that invades the kitchen!
Try this for a healthy thanksgiving side or your next holiday party! Enjoy.