Ingredients
3
medium sweet potatoes (1 lb), peeled, cut into 2-inch wedges
1
tablespoon olive oil
2
teaspoons chopped fresh thyme leaves
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
1/4
cup shredded Parmesan cheese (1 oz)
Preparation
Heat oven to 450°F. Place sweet potato wedges on ungreased cookie sheet. Drizzle with oil. Sprinkle with thyme, salt, black pepper and red pepper; toss to coat.
Roast 30 minutes, turning after 20 minutes, until lightly browned and tender. Sprinkle with cheese.
