What a week! Since I last posted, I’ve traveled back and forth from Boone to the Winston area quite a bit, teaching oil classes and holding team events. Plus dealing with sick kiddos has left the past night or two fairly sleepless in our house (thank the Lord for our oils to help in those times of need!) Needless to say, I haven’t had too much time to post recipes… until tonight!
This has been a long-standing favorite in our home and I think it goes without saying that Little Miss T LOVES this recipe. The boys did too, when they were younger, but now that they are growing and (let’s be honest) being a bit hard-headed about what they eat, they won’t even give these a shot. But I’m not giving up, because they really have no clue what they are missing!
So without further ado, I give you….
Oven Roasted Parmesan Thyme Sweet Potatoes
What you’ll need:
– baking pan covered in parchment paper or aluminum foil (I know that foil isn’t the best option, but sometimes it’s all ya got)
– 1 large sweet potato
– 1 tablespoon extra virgin olive oil
– salt and pepper to taste
– 1/2 teaspoon thyme
– freshly grated parmesan cheese (I don’t like to dictate how much cheese a person deems enough for their recipes…just go with your heart on this one and know that there is no such thing as too much cheese)
Step 1: Preheat oven to 400 degrees
Step 2: Peel and cut up your sweet potato in small – medium cubes, and place in a medium bowl. Set aside
Step 3: Add rest of ingredients and stir well to combine.
Step 4: Place prepared sweet potatoes on lined baking sheet and place in oven on center rack. Bake for approximately 15-25 minutes (depending on the size of your pieces) or until a fork goes in easily.
Step 5: Let cool for 5 minutes. Serve and enjoy!
If you like sweet & savory, then this will be like heaven in your mouth! These never last long in our house, because I always find myself snacking on them, as I’m feeding them to my daughter. Hey, at least it’s a healthy snack, right?