World’s Best Sweet Potatoes

Personally I’m not a huge fan of baked sweet potatoes, but this version of sweet potatoes is seriously amazing. Try not to eat the whole pan!


2 large sweet potatoes, skin scrubbed (or peeled I suppose), cubed or diced to desired size

1/2-1 Tbsp EVOO (a little goes a long way!)

Dried thyme, unrefined sea salt, and fresh ground black pepper to taste


Preheat oven to 400. Line a jelly roll pan or cookie sheet with foil. Toss sweet potatoes with olive oil. Spread out on pan, sprinkle with thyme, salt, and pepper. Bake 30-40 minutes, stirring/tossing halfway through baking time. Baking time depends on how crispy or soft you like your potatoes, and how large or small your dices are. Serve immediately. Leftovers reheat ok in the microwave but are better crisped in the oven. Double for a family.

Lisa DeBoerComment