Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Roasted Herbed Sweet Potato Slices

Go to taste on the seasonings here.  If you want to cut the potatoes in wedges, that’s fine, too.
Just increase the cooking time.

You'll need: 
4 medium sweet potatoes, peeled & cut into 1/4” rounds,
Extra virgin olive oil to coat (start with 3 tablespoons),
1 tablespoon fresh thyme leaves or 1 teaspoon dry, Few sprigs for garnish,
2 small garlic cloves, minced,
1/2 teaspoon crushed red pepper flakes (opt),
1 teaspoon sea salt, or to taste.

Preheat oven to 400.  Toss potatoes with oil, thyme, garlic, red pepper and salt. Transfer to rimmed sprayed baking sheet.  Roast until tender and starting to brown 20-25  minutes uncovered.  Season with more sea salt and freshly ground pepper, if desired.  Garnish and serve. 

More recipes, etc. on Rita's web site: www.abouteating.com

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