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.