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Roasted Parsley and Thyme Sweet Potatoes

February 26, 2011

I am a sweet potato lover and I eat them for breakfast, snacks and dinner as well.  Sweet potatoes are just good plain but sometimes I will add some goodies to the mix for a change.  This is a winner when you are just not baking them and adding some butter.  This time I had to use dried thyme as I did not have any in the garden (need to fix that immediately), but they were spectacular.

Roasted Parsley and Thyme Sweet Potatoes


  • 3-4 Medium Sweet Potatoes (peeled and cut into strips) *
  • 3 T. Olive Oil
  • 3 Garlic Cloves (minced)
  • 1/3 C. Fresh Parsley Leaves (roughly chopped)
  • 2 t. Dried Thyme (substitute Fresh Thyme if you have it/1 T. chopped)
  • Salt
  • Freshly Ground Pepper


  1. Preheat oven to 350 degrees
  2. Combine all the ingredients in a baking pan; arrange in a single layer baking sheet
  3. Roast until tender and slightly browned (about 40-50 minutes)
  4. Serve warm

(Serves 6-8)

* Make extra for leftovers – I love to make Creamy Roasted Sweet Potato Soup with these .

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