If your house is anything like mine, it just ins’t Thanksgiving without sweet potatoes. And yet, sweet potatoes seem to be one of those very divisive dishes. Some insist on mashed sweet potatoes topped with broiled marshmallows. Others like their candied yams. For others it’s all about sweet potatoes and whipped cream (or was it only my family who did that?). And then of course we have the sweet potato haters out there – who wish the bright orange dish wasn’t even on the table.
My family really likes sweet potatoes and we often include this nutritional powerhouse in our meals. Baked, roasted, mashed, casserole style – cooking method doesn’t matter. Sweet potatoes are one of our favorites.
I usually bake up a streusel-topped sweet potato casserole for Thanksgiving. I’ve adapted the recipe from Cooking Light, so I figured it wasn’t too bad nutritionally. It’s largely boiled sweet potatoes whipped up with some eggs, milk, cinnamon and vanilla and topped with a little bit of brown sugar streusel for some added sweetness and crunch. I’m not going to lie – it’s delicious and both me and my children have been known to make meals out of it in the days after Thanksgiving.
But for this year, I wanted something simpler. There are only going to be 9 of us, as opposed to 30, and I just felt we didn’t need so many heavy dishes. But we definitely did need sweet potatoes.
So, I created this savory sweet potato recipe that comes together in no time. I began by preheating the oven to 400 degrees F. Then I cut my sweet potatoes into big chunks and placing them on a large olive-oil coated baking sheet. (Sweet potatoes are hard to cut-up and you could start with pre-cut sweet potatoes if your grocery store offers them. If not, this is usually one job I recruit my husband for). Then, in a small bowl I combined garlic powder, onion powder, dry mustard, rosemary, thyme, salt and pepper and added in the olive oil. Finally, I drizzled the herb-infused oil over the sweet potatoes and tossed well to coat all the chunks. Then I roasted the sweet potatoes in the oven for about 30 minutes until tender, but not soft and nicely browned.
The savory herbs are the perfect complement to the sweet potatoes and to the other Thanksgiving flavors. If you are looking for a different twist on a perennial favorite this Thanksgiving, give this savory sweet potatoes chunks a try.