Thyme-Roasted Sweet Potatoes

I'm never happy about the end of summer, but this year I'm rather looking forward to stews and braises, squash and sweet potatoes. Growing up, I was not a fan of the sweeter tuber, but it's grown on me. Not only is a sweet potato tasty, I learned, but a sweet potato will keep you fuller longer than its white counterpart will, and it has a lower glycemic index.

Health benefits aside, I can see why some people remain less than fond of sweet potatoes, and my theory is that the potato's very sweetness is the problem- a lot of adults just don't want such a sweet side with their entrees.

This preparation, however, nicely dispatches with that complaint. The potato, of course, remains a bit sweet, but the garlic, thyme, and red pepper flakes carry it from the realm of the saccharine to the savory, and it's a very satisfying transformation. Plus, the potatoes get a bit crispy on the outside, while the inside becomes meltingly tender and soft. Just be careful, because the soft, almost creamy centers can also be molten.

So if any of you people out there have friends or family members who claim to not like sweet potatoes, then I encourage you to try this side dish. You just might change their minds.

Thyme-Roasted Sweet Potatoes(From Epicurious)

• 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on parchment-lined heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.