It’s downright snowy here in my little Valley. The boys have converted the front yard into a snowboarding trick park and our mudroom has taken on the distinct stench of wet musty clothing. I don’t think the kids have worn truly dry gloves or boots in at least a week.
Today was our first full day of school this week and I’m regretting every time I said, ‘if it has to be winter it might as well snow.’ My toes are cold. Very very cold.
And while it’s a full on winter snowpocalypse around here, last night’s dinner was anything but cold and dreary. I received several cookbooks for Christmas and I’ve read them like a novel, bending corners to mark things that interest me. From the lovely cookbook, Date Night In, which was written by Ashley Rodriguez of Not Without Salt was this recipe for parmesan thyme sweet potatoes.
On a side note, I fan-girled hard over Ashley when I sat across from her at a writing conference last year. In that wonderful strange way the world works, we connected over mutual friends and even had a shared connection in Yakima. So fun, and a memory that still makes me smile.
Anyway, sweet potatoes, these are SO easy, and really delicious and NEED to be on your winter dinner rotation.
Thyme and Parmesan Roasted Sweet Potatoes
- 1 1/2 tablespoons cornstarch
- 2 sweet potatoes, peeled and sliced into 1/4-inch rounds (I sliced mine very thinly to speed up cooking time. I had a few crispy edges but cut my cooking time down by 20 minutes)
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves (I used dried thyme)
- 1/2 cup grated parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Place the cornstarch in a gallon size ziplock bag and add the sweet potatoes. Seal and toss to coat. Dump the coated sweet potatoes in a large bowl. Drizzle with olive oil and toss well to ensure the potatoes are well coated. Add the thyme, parmesan, salt and pepper and toss once more. Spread the sweet potatoes evenly on the baking sheet in a single layer and cook on the middle rack of the oven. Roast for 50 minutes, flipping the potatoes halfway through, until they are fully cooked, crisp on the outside and deeply brown in parts. Serve with ketchup or BBQ sauce or eat straight off the pan like Aaron and I did last night.