Name: Thyme-Roasted Sweet Potatoes
Yield: Makes 6 to 8 servings
Ingredients: 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds; 3 tablespoons olive oil; 4 large garlic cloves, minced; 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish; 6 fresh thyme sprigs; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes

Roasted wedges of sweet potato on a sheet pan with thyme sprigs.

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds

3 tablespoons olive oil

4 large garlic cloves, minced

1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish

6 fresh thyme sprigs

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Preparation

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.