Thyme Roasted Sweet Potatoes

This recipe is vegan, dairy-free (milk-free, casein-free, lactose-free, etc.), egg-free, gluten-free, wheat-free, soy-free, nut-free, all natural, and of course, frugal!

• 2.5 lbs (approximately) sweet potatoes / yams
• 3 tablespoons grapeseed or olive oil (or whatever oil you like ot use for baking)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (I quickly powder them in the spice grinder to keep from having pockets of spice; feel free to double the amount if you want them a bit on the spicy side)
• 3 garlic cloves, minced

Preheat your oven to 375ºF. Cut the potatoes into 3/4-inch chunks. I chop off and discard the ends, but do not peel them (after giving them a good rinse of course!). Pour 2 tablespoons of the oil into the bottom of a 9 x 13-inch glass baking dish, or similar size baking pan.  Toss in the sweet potatoes, and sprinkle them with the thyme, salt, red pepper, and garlic.  Drizzle the remaining oil over top, and stir the potatoes until they are well coated with the oil and spices.  Bake the potatoes for 35 to 45 minutes, depending on your desired tenderness.  Be sure to check in every 15 minutes and give them a good stir to ensure they cook evenly.

Serves 6

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