I told you before that I’m kind of over people being all ga-ga over the things, especially when they’re fried and covered in blue cheese but advertised as a health food.
But, I get that they’re a fad, right along with butternut squash, so I try to play nice and make them for people that I love.
I made these for Christmas with beef wellington, and they were a hit! They’re super easy, too, and totally yummy.
- sweet potatoes (1 lb or so per person for leftovers)
- fresh thyme – 4 – 6 sprigs
- cooking spray
I told you. Easy.
First, preheat the oven to 425F.
Scrub the potatoes really well.
Then peel them! Or make your manfriend/life partner/fiance do it. It’s up to you.
Cut the potatoes into 1-inch cubes. Don’t worry too much about the size, just be sure that the chunks are similar in size so that they cook in the same amount of time – you can make them super teeny or larger. Your choice!
Spread the potatoes in one layer on a baking sheet and spray them with cooking spray. Shake the pan and spray again, then sprinkle everything with salt! You may need 2 pans if you’re cooking for a crowd – just keep the potatoes in one layer.
Roast the potatoes for 20 – 30 minutes until they’re tender all the way through. Halfway through the cooking time, shake the pans to turn the potatoes, and switch the pan’s placement in the oven (so they cook evenly) if you ended up with two pans of potatoes.
Yum! Cooked potatoes. The brown edges are my favorites. Now, just use your fingers to strip the leaves off the thyme stems right onto the potatoes.
And….serve! This goes great with anything, and is a nice alternative to some kind of mashed potato. The bright thyme is REALLY great too. Fresh thyme lasts a long time in the fridge, so if you buy a lot don’t worry that you’ll waste it!
Enjoy these. They’re delicious!
- The Country Cook~ Brandie
- Mommy Time Party ~ Tabitha
- The Better Baker ~ Marsha
- Sunflower Supper Club ~ Kim & Julie
- 4 Little Fergusons~ Tonya