Are you looking for an alternative sweet potato dish for the holidays that is more savory than sweet? This has been my go-to sweet potato dish I bring to Thanksgiving dinner and I receive rave reviews! Warming the sweet potatoes slightly in the microwave will help making cutting them a little easier too.
ROASTED ALMOND SWEET POTATOES
4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
3 T. olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme springs for garnish
½ t. kosher salt (optional)
1/2 cup slivered California Almonds
Preheat oven to 450 degrees.
In a large mixing bowl, combine all ingredients except the almonds and toss. Pour potato cubes onto a heavyweight rimmed baking sheet or in a 9x13 inch baking sheet in a single layer. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
On another baking sheet, spread out the slivered almonds. Place in the oven and toast until slightly browned, about 8-10 minutes.
Remove the almond baking sheet and the sweet potatoes. Mix together in a serving brown and garnish with thyme springs. Serve warm or at room temperature.
Nutrition information per serving:
Calories 179, Fat 11g, Sat Fat 1g, Mono Fat 7.5g, Poly Fat 2g, Protein 3.5g, Carbohydrate 18g, Fiber 3.7g, Cholesterol 0mg, Sodium 208mg.
Source: California Almonds at almonds.com.