Monday, October 25, 2010
Orange and White - what a delight! Day 2
Until one day, for some crazy reason (I believe a family member had left sweet potatoes in my pantry and you know how much I hate waste) I decided to roast white and sweet potatoes. Simply peeled the sweet potatoes and cut into 1/4 slices. Either use russet or red potatoes and cut into 1/4 slices as well. I leave skins on most potatoes (scrub them clean) for extra fiber. Toss with olive oil. Sprinkle with kosher salt, pepper, rosemary and thyme. Roasted this at 450 degrees for about 50 min flipping potatoes halfway through cooking time.
Thyme-Roasted Sweet Potatoes does the trick!
Ah - sweet potatoes!
Posted by Emily aka Cook for 6 at 9:51 PM