RECIPES
ROASTED SWEET POTATOES
WITH THYME & PARMESAN
INGREDIENTS
1.5 kg tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
About 3 medium red onions, halved lengthwise, cut crosswise in
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme
Set 1 rack in center and 1 rack at lowest position in
oven and preheat to 190°C.
Place sheet with potatoes on center rack and sheet with
onions on lower rack in oven.
Line 2 large baking sheets with foil. Place sweet
potatoes on 1 sheet; drizzle with 6 tablespoons oil.
Roast until potatoes are tender and onions are soft and
brown around edges, stirring every 10 minutes, about
30 minutes total for potatoes and 35 minutes total for
onions. (Can be prepared 4 hours ahead. Let stand at
room temperature loosely covered with foil. Rewarm
uncovered in 375°F oven about 10 minutes.)
Sprinkle with garlic, 1 1/2 teaspoons salt, and 1
teaspoon pepper. Toss to coat, then spread in single
layer.
Place onions on second baking sheet; drizzle with
remaining 2 tablespoons of oil and sprinkle with the
remaining teaspoon of salt and 1/2 teaspoon of pepper.
Toss to coat, then spread in single layer.
Combine sweet potatoes and onions in shallow bowl.
Sprinkle with Parmesan cheese and thyme and toss to
coat. Season with salt and pepper; serve.
43.