Thyme and Parmesan Roasted Sweet Potatoes

Ingredients:

  • 1 1/2 Tbsp. cornstarch
  • 2 medium sweet potatoes, peeled and cut into 1/4″ coins
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt
  • 1/2 cup grated parmesan
  • fresh ground pepper

Preheat the oven to 450′. Line a baking sheet with parchment paper.

In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, parmesan and a few grinds of pepper and give it a couple more stirs to coat.

Transfer the coins to the parchment lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.

Serves 2 as a side. From Sprouted Kitchen

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