Orange and White - what a delight! Day 2

Roasted Sweet potatoes.  Just saying those words in my head makes me want to cook dinner all over ago!  For many many MANY years, I would have told you the ONLY way I liked sweet potatoes was in a casserole smothered in marshmallows at the holidays.  Really - when you put the words SWEET in front of a vegetable, doesn't it mean it is going to taste like a pie?????  Oh, their orange color was beautiful.  Family and friends made them sound scrumptious as they flaked them after baking and put a tab of butter to melt in them.  But I just wasn't a fan.
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. 

HEAVENLY!  I could honestly do without the white potatoes but my crew likes the balance.  I had planned to cook this side dish last week and my plans were changed.  I was mentally perturbed I was going to be missing the yummy goodness of Roasted Sweet Potatoes.  I don't follow an exact recipe but for those who need, Thyme-Roasted Sweet Potatoes does the trick!
Ah - sweet potatoes!