The flavor of these cubed roasted sweet potatoes is complemented by garlic, thyme and slivered almonds.
Roasted sweet potatoes with almonds recipe
4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme springs for garnish
1/2 teaspoon kosher salt (optional)
1/2 cup slivered California Almonds
Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9×13 inch baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
On another baking sheet, spread out the slivered almonds. Place in the oven and toast until slightly browned, about 8-10 minutes. Remove the almond baking sheet and the sweet potatoes. Mix together in a serving brown and garnish with thyme springs. Serve warm or at room temperature.