Thyme for Sweet Potatoes

Posted by on November 28, 2008 | 5 Comments

I prepared the Traditional Green Bean Casserole made with my home-made “Cream” of Mushroom Soup (both recipes are in Go Dairy Free).  This was an old-reliable type recipe, so I knew it would be yummy, and it was!

I was going to make my Tender Squash Dinner Rolls (also in Go Dairy Free), which are always a big hit.  They are those tender soft, pull-apart dinner rolls that taste bakery fresh.  However, when I discovered a package of Bob’s Red Mill Cornbread Mix lingering in the cupboard, I thought to myself, “two from-scratch dishes is enough I will just make this for bread.”  I really should have gone the extra mile.  I usually like gluten-free breads, and cornbread isn’t a big stretch for gluten-free, so I thought these would pass with the rest of my family.  I am not sure if I did something wrong, but I really didn’t like it.  The bread had a slight bitter taste that I just couldn’t get away from (I used unsweetened almond milk, I would definitely use a sweetened version like Amy did), and they were a bit dry and crumbly.  The texture could have been my execution.  I had to bake them for 10 minutes longer than called for, as they just weren’t cooked through.  Regardless, for Christmas I will definitely take the time to make my squishy squash dinner rolls!

As for the third dish, I made some truly scrumptious roasted sweet potatoes. Until I was well into my 20′s, I thought I hated sweet potatoes.  My only experience with this orange-fleshed starch was via canned candied yams topped with marshmallows.  But when I discovered the natural sweetness of unadulterated sweet potatoes, I was hooked!  I made them savory style with thyme and garlic, which only proved to bring out even more of the yams’ natural sweetness.

Fast forward for a moment.

My husband and I ventured out for Black Friday today, but we traveled the less crowded path.  We hit up Whole Foods for some $.99 organic apples and their awesome 365 semi-sweet chocolate chips for just $1.50 per bag.  Last week we decided (when the weather turned south) that is was time to purchase a slow cooker.  Yes, we both work from home, love soups, and yet we have never owned a slow cooker.  My husband found a great deal that allowed us to get a 6 quart, Hamilton Beach, coincidentally matches our kitchen, slow cooker for just $5 ($19.99 at Kohl’s – $10 rebate (that my husband already sent in) – $5 coupon for signing up for their free e-newsletter)!  Those two stops and some laundry detergent were the extent of our big shop today, which I was thankful for, since I was starving.

Back to those sweet potatoes.

I returned home and dished up a big bowl of the leftover sweet potatoes.  I was lucky, there were three other crowd-sized potato dishes for our petite Thanksgiving party of 7 … this meant leftovers of everything!  And as it turned out, these sweet potatoes are incredibly awesome cold too.  I think these will be on repeat throughout the winter in my house:

Thyme Roasted Sweet Potatoes

Thyme Roasted Sweet Potatoes

Recipe: Sweet Potatoes with Thyme and Garlic

Ingredients

  • 2.5 lbs (approximately) Sweet Potatoes or Yams
  • 3 Tablespoons Olive Oil or Grapeseed Oil
  • 1 Teaspoon Dried Thyme or 1 Tablespoon Fresh Thyme
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Crushed Red Pepper Flakes (I quickly powder them in the spice grinder to keep from having pockets of spice; feel free to double the amount if you want them a bit on the spicy side)
  • 3 Garlic Cloves, minced

Instructions

  1. Preheat your oven to 375ºF.
  2. Cut the potatoes into 3/4-inch chunks. I chop off and discard the ends, but do not peel them (after giving them a good rinse of course!).
  3. Pour 2 tablespoons of the oil into the bottom of a 9 x 13-inch glass baking dish, or similar size baking pan.
  4. Toss in the sweet potatoes, and sprinkle them with the thyme, salt, red pepper, and garlic.
  5. Drizzle the remaining oil over top, and stir the potatoes until they are well coated with the oil and spices.
  6. Bake the potatoes for 35 to 45 minutes, depending on your desired tenderness.
  7. Be sure to check in every 15 minutes and give them a good stir to ensure they cook evenly.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet tags: Vegan, Dairy Free, Gluten free, Milk free, Nut free, Peanut free, Soy free, Sugar free, Wheat free

Number of servings (yield): 6

Copyright © Alisa Fleming.

 

Frugal Recipe Tips:

Sweet Potatoes – Unlike regular potatoes, sweet potatoes and yams do not require as many pesticides to produce, so purchasing conventional is usually a-okay, and will save your wallet some coin.

Oil - Keep an eye out on oil sales.  Don’t use expensive extra-virgin olive oil for roasting, especially since it tends to have a lower smoke point.  I seem to find grapeseed oil or extra-light (not extra-virgin) olive oil on clearance or sale with great regularity, though peanut oil or vegetable should also work fine.

Spices - I used to shy away from natural food stores as they seemed far too expensive, but I recently discovered that some carry bulk spices. This saves me a small fortune!

 

Filed Under: Alisa's Recipes, Cookbook Trials

Comments (5)

 

  1. Your photo of these sweet potatoes is so beautiful. This is one of my favorite dishes, however I usually use rosemary instead of thyme. I looks delicious.

    Tonight I did a variation and used sweet potatoes, yukon gold potatoes, parsnips and carrots all mixed up with ginger, coriander, a touch of cloves and salt. It was also very yummy,
    thanks again,
    sarah

  2. alisa says:

    I haven’t yet warmed to rosemary as the focal point on vegetables; though I should since rosemary plants are everywhere around here! I do love the sound of your variation … ginger in particular with sweet potatoes sounds perfect. Thank you for the suggestion!

  3. Alta says:

    This sounds lovely. I too didn’t like sweet potatoes, until I discovered REAL sweet potatoes. Now I love them any time of day! Especially with herbs, or heck, even just baked! They’re even good for breakfast. thanks for linking up!

  4. I didn’t eat sweet potatoes until AFTER I was gluten free and was also avoiding white potatoes for a while. Usually I just eat them baked with some butter or olive oil, but this recipe looks and sounds great. Thyme and crushed red pepper … contrast for sure. :-)

    I’m not a fan of BRM in general, but especially that cornbread. Cornbread is so easy to make gluten free for us.

    Shirley

  5. [...] recipe ideas from fellow gluten-free bloggers that you might want to try:  Celiacs In the House, Alisa Cooks,  Tasty Eats at Home, Cook It Allergy Free, and Adventures of a Gluten Free Mom, Daily Dietribe, [...]

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