I know, I know; I have long been absent from your RSS reader, Facebook feeds, and Twitter thingies. What can I say? I'm traveling a great deal, often without a computer, including on the weekends. I did eat spectacular food in San Francisco -- including, quite literally, the most sublime Thai food ever -- but did not take too many pictures. Hungry Sam Fail.
HOWEVER! To appease and appeal to you, dear readers, I'm including a recipe and some semi-sweet photos of one of my favorite side dishes: Baked Garlic-Thyme Sweet Potato Fries!
Loyal, long-time readers of mine know that I've mentioned my propensity to whip up fast and easy baked sweet potato fries in the past, but this here is a different, newer, awesome recipe (after the jump)!
What you Need (to serve four)
- Four medium-sized sweet potatoes per person. Ish.
- Three tablespoons of olive oil
- Two tablespoons dried thyme OR One tablespoon fresh thyme leaves, finely chopped
- Four tablespoons/large cloves minced garlic
- Salt and Pepper to taste
1. Preheat oven to 425 degrees. Using a sharp knife, cut sweet potatoes into wedges. The goal is to cut them into as similar a size as possible so they cook at the same rate.
2. In a large bowl or plastic bag, toss sweet potatoes with olive oil, thyme, garlic, salt and pepper. Make sure the wedges are coated thoroughly. Grease a baking sheet (I like to cover the baking sheet with tin foil to help with clean up) and spread the wedges out so they're just one layer deep.
3. Bake 30-40 minutes or until the wedges reach desired doneness (crispy, soft, whatever you like). It certainly helps if at some point you flip them, but the lazy man's approach (i.e. doing nothing) won't exactly ruin anything either!
Enjoy, and until we eat again, Stay Hungry!
(And a little treat for anyone who read this far: a link to the recipe for my cinnamon-chipotle sweet potato fries)