Vegan Recipe: Thyme-Scented Sweet Potatoes with Black Olives and Garlic

Thyme-Scented Sweet Potatoes with Black Olives and Garlic

Photo credit: Lucy Schaeffer

If those awful candied sweet potatoes in a can have left you avoiding sweet potatoes at every turn, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, should change your mind.

Ingredients, Serves 4

1 1/2 pounds sweet potatoes
2 tablespoons olive oil, plus more for drizzling (optional)
3 garlic cloves, crushed
1 teaspoon dried thyme
Salt and freshly ground black pepper
1/3 cup pitted oil-cured black olives

Directions

Peel the sweet potatoes, halve them lengthwise, and cut them into 1/4-inch-thick slices. Heat the oil in a large skillet over medium heat. Add the sweet potatoes and garlic. Sprinkle with the thyme and season with salt and pepper to taste. Cook for 1 minute, stirring to coat. Decrease the heat to low, cover, and cook until the potatoes are tender, about 20 minutes, stirring occasionally. A few minutes before serving time, add the olives and taste to adjust the seasonings, if needed. Drizzle with a little additional olive oil, if you like.

Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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