Ingredients

  • 4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
  • 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

Directions

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.