 | | Directions |
- Preheat oven to 425° F.
- Combine sweet potatoes and oil and spread them out on a baking sheet.
- Sprinkle with thyme leaves.
- Roast for 30-45 minutes or until they are tender and somewhat browned.
- Transfer potatoes to a serving bowl and toss with pecans and blue cheese.
- Salt and pepper to taste.
- Garnish with thyme sprigs if desired.
- Serve warm.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: large baking sheet, large serving dish
Servings: 6
|  | | Ingredients | | - | | 4 pounds sweet potatoes - peeled and cut into 1 inch cubes |
| - | | 4 tablespoons olive oil |
| - | | 6 sprigs thyme - leaves only |
| - | | 1 cup pecans - whole or rough chopped |
| - | | 1 cup blue cheese - crumbled |
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