Sweet Potato Roast

We enjoyed this savory take on sweet potatoes as a side dish for Thanksgiving this year. Since I seem to be on a roasted veggie kick lately, this belongs perfectly in my blog repertoire. The combo of sweet potatoes and yams makes a lovely presentation and would be delicious at any holiday celebration.
I sliced all the pieces by hand, so were a bit thick but I liked that they weren't all uniform. It took a long time to bake, but ultimately was very delicious and pretty to serve.

Sweet Potato Roast

3 tablespoons butter
3 tablespoons olive oil
kosher salt and peper
2 pounds yams, 2 pounds sweet potatoes
2 shallots, sliced thinly
fresh thyme sprigs

Melt butter and olive oil. Place 1 tablespoon of oil/butter mixture in bottom of baking dish and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Slice potatoes in uniform slices. Place in prepared dish in decorative pattern and intersperse shallots throughout potato slices. Brush top of potatoes with rest of olive oil and butter and sprinkle generously with salt and pepper. Top with fresh thyme sprigs.

Cover with foil and bake at 375° for 1 hour. Remove foil and bake until potatoes are cooked through, 30-40 minutes more. 

Recipe from Smitten Kitchen

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