INGREDIENTS
2 lbs white sweet potatoes, peeled and cut into small cubes
2 Tbsp olive oil
1 garlic clove, minced or pressed
2 tsp fresh thyme (can also substitute parsley, oregano, rosemary, etc.)
salt and pepper to taste
1/4 cup chicken or vegetable broth
DIRECTIONS
(Optional first step: boil cubed sweet potatoes for about 15 minutes to speed roasting time. Drain.)
Place cubed sweet potatoes in a large bowl. Mix oil, garlic, herbs, and salt & pepper together, and drizzle over sweet potatoes. Mix well to coat. Spread in a 9x13 pan or rimmed baking sheet and pour over broth. Roast in a 425 degree oven for 20-30 minutes, or until tender, stirring once or twice during baking time.
