2 tablespoons olive oil 3 tablespoons brown sugar 1/4 teaspoon ground nutmeg Kosher salt and pepper 4 pounds small sweet potatoes, each peeled and cut into 8 wedges 8 sprigs thyme
Heat oven to 400° F.
In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat.
Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
Make-Ahead Note: The sweet potatoes can be cut and seasoned up to 2 hours before cooking.
Servings Per Recipe: 4 Serving Size: 1 serving
Amount Per Serving
Calories91.8 Total Fat2.7 g Saturated Fat0.5 g Polyunsaturated Fat0.7 g Monounsaturated Fat1.3 g Cholesterol0.0 mg Sodium180.7 mg Potassium136.5 mg Total Carbohydrate16.1 g Dietary Fiber2.0 g Sugars0.0 g Protein1.1 g