So I needed something to take to a BBQ that wouldn’t cause me to totally go off my “diet.”  Initially I wanted to bake summery cupcakes (because really, who doesn’t like cupcakes) but I knew that would lead to WAY too much temptation.  Thus I opted to make something savory instead.  Since the Comfort of Cooking blog has had some real hits, I went back there to see if there was anything I could make.

Now, I love sweet potatoes in almost any shape.  While I’m not a huge fan (in fact, I won’t eat them this way at all) of the sweetly overloaded sweet potatoes Americans make for Thanksgiving, I do love them baked with brown sugar and cinnamon, sweet potato fries, mashed sweet potatoes, and any other savory way you could really conceive of them.  So this just struck me as the perfect way to make them as a side dish.

I did make some additions to the original recipe.  I still had fresh thyme and well, rosemary and thyme go hand in hand.  I also thought some garlic would go greatly with this.  So I added some garlic paste to the oil/butter mixture and also used a roasted garlic olive oil that I just happened to have.

I did make these with a much less fattier option.  I used cooking spray for the pan and then just drizzled about 2 tbsp olive oil over the top and brushed it out.  The nutritional information is for the full fat version.

Serves: 4

Ingredients:

• 3 Tablespoons butter, melted
• 3 Tablespoons olive oil
• Crushed garlic (or garlic paste, to taste (I used about 2 tbsp)
• 2 tbsp fresh rosemary (plus a few sprigs for decoration)
• 2 tbsp fresh thyme
• 3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thinly
• 1 shallot, peeled and sliced thinly
• Kosher salt and freshly cracked black pepper, to taste

Directions:

1. Preheat oven to 400 degrees F.
2. Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
3. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.  (If the potatoes don’t want to crisp up properly like mine did, you can always broil for a few minutes).

Calories	426
Total Fat	19 g
Total Carbohydrates	61 g
Dietary Fiber	9 g
Protein	5 g