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Roasted Sweet Potatoes with Almonds

4 medium sweet potatoes, peeled and cut into 1-inch-thick cubesFresh_Thyme_bunch
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh THYME leaves, plus
6 sprigs fresh THYME for garnish
1/2 teaspoon kosher salt (optional)
1/2 cup sliced California Almonds
Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except the sliced almonds and toss.  Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.  Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs. Serve warm.