Roasted Savory Sweet Potatoes with Thyme & Spices: Lunchbox Recipes
I did not have much luck with my herb garden this time. As it turns out, I bought organic soil specifically meant for flowers from Costco this time. I do not know what happened. I am usually pretty good with reading even the tiniest of information splattered all the bag - but that wasn't the case this time. Disheartened, I handed over my half full bag of soil to my friend and fellow blogger PGfrom WhiffofSpice- it was her husband who pointed out my oversight! Anyways, long story short, PG has been supplying me with thyme and rosemary - the two herbs which suffered premature deaths in my hands. And I made this Roasted Sweet Potatoes with Thyme & Spices using herbs from her garden!
The Roasted Savory Sweet Potatoes with Thyme & Spices will be a perfect addition to my almost 7 yo's lunch who starts Second Grade in about 2 weeks. How time flies.. sigh!
This is a more or less a freestyle recipe. Add whatever spices rocks your boat. I add little powdered cumin, smoked paprika, freshly cracked pepper along with the thyme.
2 large sweet potatoes, peeled and cubed.
A fat pinch of cumin powder
Couple of pinches of smoked paprika
2-3 sprigs of thyme - remove the leaves and discard the stalks
Salt to taste
Generous sprinkle of freshly cracked black pepper
1 tablespoon of oil
Preheat oven to 375 F. Grease a large cookie sheet and keep aside. Add all the ingredients to a bowl and toss everything till the sweet potato cubes are nicely coated in the oil-spice mixture.
Arrange the sweet potatoes in a single layer on the greased cookie sheet.
Roast for about 25 minutes or till tender. Using a spatula toss the sweet potatoes at the 15 minute mark.
Serve as a side or just eat by the bowlful as a snack.