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Ingredients
4 medium sweet potatoes, peeled & cut into
wedges
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs
for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Instructions
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Preheat oven to 450°F. In large mixing bowl, combine
all ingredients and toss. Arrange potato wedges in single
layer on heavyweight rimmed baking sheet or in 13×9-inch
baking dish. Place on top rack of oven and roast until
tender and slightly browned, about 40 minutes. Turn
potatoes after twenty minutes. Serve warm or at room
temperature, garnished with fresh thyme sprigs.
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