A delightful twist on roasted sweet potatoes, enhanced with aromatic herbs and a touch of crunch from toasted pecans.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Peel and cut the sweet potatoes into evenly sized cubes.
Uniform pieces ensure that the sweet potatoes cook evenly.
Slice the onion into thin wedges and mince the garlic.
Thinly sliced onions caramelize beautifully during roasting.
In a large mixing bowl, combine the sweet potatoes, onion, garlic, olive oil, thyme, salt, and pepper. Toss until everything is well coated.
Using your hands to toss ensures even coating of the oil and seasonings.
Spread the mixture evenly on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the preheated oven for 35 minutes, stirring halfway through.
Stirring halfway prevents sticking and promotes even browning.
Add the pecans to the baking sheet and roast for an additional 10 minutes.
Adding the pecans later prevents them from burning.
Remove from the oven and serve warm.
Garnish with a sprinkle of fresh herbs for added color and flavor.
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