A healthy side dish that's subtly sweet and crunchy.
Roasted Almond Sweet Potatoes
Savories & Sides
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 Mandelin Natural Sliced Almonds
Preheat oven to 450°. 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 9x13-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 sliced 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.
Almond Board of California