Roasted Sweet Potatoes with Thyme

 Our contribution to the Thanksgiving feast

After much contemplation, the dish ended up being a combination of multiple recipes, and it turned out fabulous! It's not too sweet, the spices are subtle yet noticeable, and there is not AS MUCH butter as we used to cook with.

To feed 12 people

10 medium sweet potatoes
10 cloves garlic
1 cup softened butter
1/2 cup olive oil
1/4 cup brown sugar
4 tbsp fresh thyme or 4 tsp of dried thyme
2 tsp cinnamon
1 tsp red chili flakes
1 tbls kosher salt

First, you gotta peel all those potatoes. Slice into 1/2 inch pieces and place in a large bowl. Mix in oil, thyme, chili flakes and salt. Arrange in a single layer on a coated cookie sheet, bake in oven at 400 degrees for at least 40 minutes or until lightly brown.

Transfer the cooked potatoes to a large bowl. Add about half of the butter and with a good potato masher, mash away! Mix in the brown sugar and cinnamon and if it looks a little dry, add a little more butter. When mixture is at desired consistency, transfer to a large glass casserole dish and cover.

This can be made early and refrigerated until ready to eat. Just heat casserole dish in oven at 350 for 15 minutes, or reheat in microwave at appropriate settings.  Garnish with fresh thyme.

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