Maple Thyme Roasted Sweet Potatoes

I promise that I will start sharing some fancy desserts soon, but, full disclosure: my boyfriend AND roommate have both been out of town and I can’t be trusted alone in the house with, say, a cake sitting on the counter.  Or a plate of brownies.  Or lemon squares.

So in the meantime, I’ve been at home cooking healthy for just me.  I ended up with a couple of sweet potatoes and while I typically bake and mash them with some butter and salt and pepper, I found myself wanting something a little fancier–I figure if you’re not excited to eat what you’re making, what’s the point?  And this recipe is what came out of it.  A little sweet, a little salty, a little savory and a great way to transfer that sweet potato sitting on top of your fridge into a fun side dish or even a good little dinner by itself, if you’re not too hungry (for example, me, tonight).

Maple Thyme Roasted Sweet Potatoes

Note:  I’m pushing you baby birds out of the nest and teaching you to fly–no measurements here, you’ll just have to decide what fits your tastes!

• 1 sweet potato per person
• maple syrup
• thyme
• fleur de sel or another coarse sea salt

1. Heat oven to 400°
2. Scrub the sweet potato(es) and slice into approx 1/2 inch thick rounds
3. Place slices, flat side down, in single layer in a glass baking dish
4. Drizzle with maple syrup–I keep it pretty light, but it can certainly handle more than what I put on
5. Sprinkle with thyme and salt
6. Bake until slices are soft, about 20 minute

Bon Appetit!