Ingredients

• 3 to 4 medium-sized sweet potatoes (about 2 pounds), trimmed, peeled, cut into 1/8-inch-thick slices
• 1 garlic clove, crushed through a press
• 2 tablespoons extra-virgin olive oil
• 1/4 cup packed parsley sprigs
• 1/2 teaspoon fresh thyme, leaves stripped from the stems, or 1/4 teaspoon dried
• 1 strip (about 1/2 by 2 inches) orange zest (use a vegetable peeler to remove)
• Salt and freshly ground black pepper, to taste

Browse by ingredient

Instructions

1. Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 by 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the
2. oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot.