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6 medium sized sweet potatoes
1 red pepper
1 small onion
1 tsp. green peppercorns from a can
1 tbsp. brown sugar
1 tsp. salt
1 tbsp. roasted red pepper and garlic seasoning
2 oz. butter
2 tbsp. olive oil
3-4 sprigs fresh thyme.


Peel and slice the sweet potatoes to approximately 1/3-inch thick slices. Put them in a mixing bowl and toss them with the rest of the ingredients until they are evenly seasoned. Arrange the sweet potatoes on a baking tray over parchment paper.

Bake them in a preheated oven at 375 F for about 25 minutes or until they are soft to touch but not mushy. When the roasted sweet potatoes are ready, lift a portion of them with a spatula, without stirring them, and serve it like that.