Sweet potatoes are a nutritious fall treat. Rich in dietary fiber, vitamins A, B, and C it makes for a great side dish to any meal. The starchy goodness is complimented by subtle sweetness that really takes off when highlighted the right way. I got 3 pretty big sweet potatoes in our CSA this week that I knew I couldn’t eat all by myself, so I had to find a way to disguise them into something my husband would eat. Roasting the potatoes is an easy way to cook them, and it brings out the natural sweetness in the vegetables. I also learned that baking sweet potatoes increases the Vitamin C content, go figure. To sweeten I debated between using my traditional go-to brown sugar or maple syrup. I went the maple syrup route as I keep hearing it is the new “healthy sugar” of choice.
I am not a fan of going full-sweet when making dinner sides, so to keep the savory touch I roasted with leeks and put a few sprigs of thyme on top. Usually, I remove thyme from the stem and stir it into my dishes, but I so often see in recipes that the thyme is used whole to add flavor then removed. Sometimes the small leaves become bitter while roasting, so I kept the stems attached and removed the sprigs just prior to eating. I was surprised at how the flavor incorporated so well without actually remaining in the finished product. To round out the flavors I mixed in a few dashes of ground ginger. This side smelt like thanksgiving while roasting, maybe it will make an appearance on the thanksgiving table this year.
-2 Large Sweet Potatoes, washed and diced with skin on
-1 large leek, diced into 1/2-1″ pieces
-2 Tbsp of oil (I used grape seed oil, you can use whatever you prefer)
-salt and pepper to taste
-2-3 dashes of ground ginger
-2-3 Tbsp of high quality maple syrup
-3-4 sprigs of fresh thyme
- Prepare potatoes and leeks and place into oven safe dish. Drizzle with olive oilthen season with salt, pepper, and ground ginger.
- Mix well then place sprigs of thyme on top, drizzle with maple syrup and an additional dash of salt.
- Roast in the oven at 400F for 45 minutes or until potatoes are fork tender, stir once during roasting.
- Remove thyme sprigs after cooking.