Oven-Roasted Sweet Potato Slices with Orange and Fresh Thyme

Name: Oven-Roasted Sweet Potato Slices with Orange and Fresh Thyme
Yield: 4 to 6 servings
Ingredients: 3 to 4 medium-sized sweet potatoes (about 2 pounds), trimmed, peeled, cut into 1/8-inch-thick slices; 1 garlic clove, crushed through a press; 2 tablespoons extra-virgin olive oil; 1/4 cup packed parsley sprigs; 1/2 teaspoon fresh thyme, leaves stripped from the stems, or 1/4 teaspoon dried; 1 strip (about 1/2 by 2 inches) orange zest (use a vegetable peeler to remove); Salt and freshly ground black pepper, to taste

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Level: Easy

Yield: 4 to 6 servings

Level: Easy

Yield: 4 to 6 servings

Ingredients

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3 to 4 medium-sized sweet potatoes (about 2 pounds), trimmed, peeled, cut into 1/8-inch-thick slices

1 garlic clove, crushed through a press

2 tablespoons extra-virgin olive oil

1/4 cup packed parsley sprigs

1/2 teaspoon fresh thyme, leaves stripped from the stems, or 1/4 teaspoon dried

1 strip (about 1/2 by 2 inches) orange zest (use a vegetable peeler to remove)

Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 by 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot.