My son brought home an enormous sweet potato and it just sat there, waiting for me to make something with it…I kept looking at it in the basket, taking up so much space, but couldn’t figure out what I wanted to do with it…in the meantime, I’m always getting emails from Williams-Sonoma – I really like that store and enjoy browsing through their website – and so one day I clicked on their recipe finder and typed in sweet potato…up popped this recipe that looked pretty good to me…I had all the ingredients at home and decided to make it for a side dish to my Lemon-Garlic Chicken Thighs. It turned out pretty tasty. So, if you’re in the mood for something different, this one’s for you…

Roasted Sweet Potatoes with Feta, Thyme & Pine Nuts
1 very large sweet potato (or a few medium)
extra virgin olive oil
salt & fresh ground pepper
1 tablespoon fresh thyme
1/2 cup fresh feta cheese, crumbled
1/4 cup pine nuts

Heat oven to 450°F. Peel sweet potato and slice into relatively thin discs. Place in a large bowl and drizzle with extra virgin olive oil. Season with salt, pepper and fresh thyme. Toss to coat. Place in a single layer on a large greased baking sheet (or lined with parchment paper). Roast 10-15 minutes. Remove from oven; sprinkle with crumbled feta cheese and pine nuts. Place back in the oven for another 5-10 minutes until feta begins to melt and pine nuts are lightly toasted. Serve hot.

Enjoy!

Linda~

This recipe is adapted from Williams Sonoma Herbed Sweet Potatoes with Feta

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