This is a fairly quick and easy dish to make, and it’s perfect for today’s chilly weather ( it was -5 when I got up). The high heat makes the sweet potatoes even sweeter, and the thyme adds that lovely earthy flavor . I often make these for my little granddaughter, who is on a strict gluten and dairy free diet, but mostly, I make them for a quick hot lunch for myself.
About 2 cups peeled sweet potato, cut into medium sized cubes
2 T. olive oil
1 teaspoon dried or fresh thyme
kosher salt and fresh pepper to your taste
Preheat oven to 425F ( you can also use a toaster oven, but keep an eye on it!)
Toss the sweet potatoes, olive oil, thyme, and salt and pepper in a bowl, then spread on a baking sheet.
Roast for 35-40 minutes, stirring once or twice to ensure even cooking.
Serve piping hot with another drizzle of olive oil.