For Thanksgiving I made some truly scrumptious roasted sweet potatoes. Until I was well into my 20’s, I thought I hated sweet potatoes.  My only experience with this orange-fleshed starch was via canned candied yams topped with marshmallows.  But when I discovered the natural sweetness of unadulterated sweet potatoes, I was hooked!  I made them savory style with thyme and garlic, which only proved to bring out even more of the yams’ natural sweetness. Not surprisingly, they were a hit, but I was lucky ... there were three other crowd-sized potato dishes for our petite Thanksgiving party of 7 … this meant leftovers of everything!  And as it turned out, these sweet potatoes are incredibly awesome cold too.  I think this vegan and food allergy-friendly recipe will be on repeat throughout the winter in my house ... Read on for the Recipe