These easy oven-roasted herby sweet potatoes are the perfect addition to any lunchtime salad, dinner plate, or breakfast bowl – and are good enough to snack on by themselves!
Happy Wednesday, and happy Veterans’ Day to everyone out there who has served or is still serving! We are celebrating at home with a Zoom call and toast to my husband’s dad and uncles, all of whom are Army Vietnam veterans. My husband is a veteran also. It’s been a tradition in their family, and they have had at least one family member serving during every major American conflict since the Revolution.
I love having that family tie. Both my grandfathers served during World War II but they both passed away when I was seven, and other than one uncle who served in the Army Reserve, I don’t have family members to share that bond of service with. When I was promoted to lieutenant colonel in 2018, my husband’s dad and uncles came out to celebrate. Pretty much everyone in their family left service at about the grade of captain, so they were very excited to have one of us make it to O5.
We’re also off work today {which means basically I just don’t log into my email and we don’t have scheduled meetings, but these days not much else changes} so I’m taking the time to do some cooking and baking ahead. I like having roasted potatoes in the fridge, ready to go for a side or salad or in a bowl, and these herby roasted sweet potatoes are family favorites!
Olive oil, sea salt, pepper, and fresh herbs, just a little bit of chopping and prepping, and you’re ready to go! The oven does all the work. Then you can use them or refrigerate them how you like – and this morning, I’m using them in my favorite Savory Fall Breakfast Bowls, which you’ll also see pop up on the blog this morning!
They’re just the right amount of crispy on the outside and soft and tender on the inside, and they’re flavorful enough to snack on by themselves!
[lt_recipe name=”Herby Roasted Sweet Potatoes” summary=”These easy oven-roasted herby sweet potatoes are the perfect addition to any lunchtime salad, dinner plate, or breakfast bowl – and are good enough to snack on by themselves!” servings=”4-6″ total_time=”45M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/11/Herby-Roasted-Sweet-Potatoes-1566-rotated-e1605023025777.jpg” ingredients=”2 sweet potatoes, cut into 1 inch cubes;2 tbsp olive oil;2 cloves garlic, minced;3-5 sprigs fresh thyme;1/4 tsp oregano;sea salt and fresh ground black pepper to taste;1 tbsp finely chopped parsley for garnish” ]Preheat your oven to 425F and line a rimmed baking sheet with aluminum foil.;Chop the potatoes and spread in an even layer over the baking sheet. Drizzle with olive oil, add the garlic, and toss to coat. Add the sprigs of fresh thyme and sprinkle with oregano, sea salt, and fresh ground black pepper.;Bake for 25-30 minutes until the edges are baked and crispy.;Serve garnished with finely chopped fresh parsley![/lt_recipe]
These potatoes go well with a lot of dishes, but I’m especially excited to show them off to you in my Savory Fall Breakfast Bowls, also publishing this morning!
Happy Wednesday and Happy Veterans’ Day!
