Sweet potatoes are a staple of many families' Thanksgiving dinner tables, and different cooks have their own special sweet potato recipes. Those trusted with hosting this Thanksgiving who don't have their own unique take on sweet potatoes might want to consider the following recipe for "Herb-Roasted Garnet Sweet Potatoes" from Jill Lightner's "Edible Seattle: The Cookbook" (Sterling Epicure).
Herb-Roasted Garnet Sweet Potatoes
3 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme leaves, minced
1 teaspoon minced fresh sage
1 teaspoon minced fresh oregano
3 medium garnet sweet potatoes, peeled and cut into 1/4-inch dice
1. Preheat the oven to 375 F. Spray a large roasting pan with nonstick cooking spray. In a large bowl, thoroughly combine the olive oil and herbs. Add the sweet potato dice to the mixture, and use your fingers to coat them well. Season with salt to taste.
2. Transfer the mixture to the prepared roasting pan. Bake for 45 to 60 minutes, until your desired consistency is reached, whether you want them a bit firm or fork-tender.
Edible Tip: A good alternate variety to Garnets are Red Jewels, which are easy to come by at both farmers' markets and local grocers. Look for a deep, bright color, and be sure to cook them fairly quickly after purchase. Unlike potatoes, sweet potatoes do not store very well.