Preheat oven to 425 degrees. In a large mixing bowl, combine cubed sweet potatoes, olive oil, garlic, thyme, and salt, if desired; toss to coat. Arrange potato slices into a single layer on a rimmed baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
California almonds enhance the flavor and texture of this naturally sweet Thanksgiving side dish. Enjoy this dish in place of candied sweet potatoes and save about 30 grams of carbohydrate and 120 calories per 3/4-cup serving.
Servings and Ingredients
|4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes|
|3 tbsp. Gustare Vita olive oil|
|4 clove(s) garlic, minced|
|⅓ c. fresh thyme leaves, springs for garnish|
|½ tsp. kosher salt, optional|
|½ c. slivered Blue Diamond Almonds|
Things To Grab
- 2 large rimmed baking pans
On another baking sheet, spread out the slivered almonds in a single layer. Place in the oven and toast just until they become aromatic, about 8 minutes. Remove from oven and remove from baking sheet to allow to cool.
To serve, place roasted sweet potato mixture in a serving bowl. Top with toasted almonds and serve.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 207mg
- Total Carbohydrates: 18g
- Protein: 3.6g