Sweet potatoes made savory for the holidays – without marshmallows, brown sugar, or pecans. Instead, a simple brush with olive oil, seasoned lightly with salt and pepper, then slow baked with shallots and thyme.
I’ve seen this done with white potatoes. I thought it just might work with sweet potatoes, and though they probably don’t get as crispy as regular white potatoes, they’re slightly crispy on top and still have a deliciously firm bite. It’s a drastic change from the baked sweet potatoes I’m so fond of, and I’m every bit as fond of this version.
Joe isn’t crazy about sweet potatoes, but I caught him grabbing little slices out of the baking dish and eating them like potato chips. He actually likes them. A lot.
To get the potatoes thin and uniform, I used my mandoline slicer on the second to last setting, about 1/16 inch. If you’ve never used one before, it’s great for slicing and julienning fruits and veggies.
If you’ve been hanging around here for a while, you know I love sweet potatoes. If you love them, too, you might like my:
- Parmesan Crusted Sweet Potato Fries with Light Garlic Aioli
- Sweet Potato Quinoa Cookies
- Gingered Sweet Potatoes (a guest post at The Nourishing Gourmet)