Herb Roasted Sweet Potatoes
A recipe from Martha Stewart Living, October 2001

4 medium sweet potatoes, peeled and cut into 1 1/2-inch rounds
3 tablespoons olive oil
1 tablespoon fresh thyme leaves, plus a few sprigs for garnish
2 small cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
1 teaspoon coarse salt*

Preheat oven to 400 degrees.

In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.

Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 4- to 45 minutes.

Transfer to a platter, and serve.

*Don't substitue with other salt

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