Roasted Sweet Potatoes with Thyme and Rosemary

What's a good, simple, and seasonal side for Thanksgiving? My vote (besides Brussels sprouts) is for sweet potatoes. Right now, the local farmers have amazing sweet potatoes with different color skins. Remember, most of the nutrients are in the skin. The skin also adds more texture and dimension than peeling it. Peeling requires unnecessary work, and ends in a lot of food waste. So keeping the skin on the sweet potatoes is a win-win. Keep it simple. There's no reason to over complicate, especially when roasting a turkey is involved. I prefer to roast sweet potatoes with fresh herbs, olive oil, salt, and pepper. Here I used thyme rosemary. Sage would work wonderfully, too. Either way, this side compliments the rest of the turkey day spread well, especially the turkey and cranberry sauce.

Roasted Sweet Potatoes with Thyme and Rosemary
  • sweet potatoes, aka yams, 4 large, cut into large dice
  • olive oil, 2 tablespoons
  • fresh thyme, 1 teaspoon chopped
  • fresh rosemary, 1 teaspoon chopped
  • salt and pepper, to taste

  1. Preheat oven to 400F.
  2. In a large roasting or jelly roll (non-stick) pan, toss the diced sweet potatoes with the olive oil and salt. Place into oven. Check after 15-20 minutes and give them a good toss using a spatula. Should be done and nicely roasted after 40-45 minutes. Toss in the herbs and pepper. Taste to see if they need more salt and pepper. Makes about 4-6 servings.
That easy. Remember, throwing in some sage I think would be a perfect flavor pairing, too. Happy Thanksgiving!

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out The FN Dish. The seasonal produce we are focusing on  Thanksgiving Sides. Come over to Twitter where we are discussing it on #cookingwith and #fallfest. Here’s the link to our Fall Fest Pinterest board: Here are other delicious features on Thanksgiving Sides:


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