Sunday, November 1, 2015

Crispy Sweet Potato Roast

Along with my Halloween Baked Alaska, I brought some roasted veggies to the festivities yesterday. This is an easy dish as long as you have a mandolin* for slicing! Otherwise, you'd better have some stellar knife skills and more patience than I have.


  • sweet potatoes, thinly sliced (enough to fill your baking dish)
  • 2 T olive oil
  • 1 t fresh thyme leaves
  • freshly ground salt
  • freshly ground pepper
  • 1 T freshly squeezed lemon juice
  • zest from 1 organic lemon

Preheat oven to 400 degrees F. Line up your sweet potato slices and stand them up vertically in your baking dish. Sprinkle the potatoes with thyme, salt, and pepper.

Cover baking dish with foil and roast until potatoes are tender, approximately 1 hour. Increase oven temperature to 450 degrees F. Remove foil and roast until the tops of the potatoes are browned and crisp, approximately 10 to 15 minutes. Before serving sprinkle with lemon zest and drizzle with lemon juice. Serve hot or room temperature.

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