This is the way I got my kids to like sweet potatoes: mixed with regular potatoes and cooked like steak fries. I started by sneaking just one on their plate. Having had one especially picky eater, I have a whole lot of dinnertime tricks up my sleeve!
I like to think those tricks actually worked, because that picky eater is quite a good eater these days. Trust me, if you have one of those difficult eaters, don’t give up. Although you may think it is an exercise in futility, there truly is hope. I speak from having sat in that chair, full of exasperation, yet not willing to cook a separate meal. That said, this recipe is just plain tasty…and an easy side dish, too!
Perfect served with Parmesan Crusted Salmon (pictured above; click HERE for recipe) or your protein of choice.
- Sweet and regular potatoes, cut lengthwise in eighths
- dried thyme, crushed between your fingertips
- Kosher salt, freshly ground pepper
- Optional: cinnamon sugar for the sweet potatoes only
- Preheat oven to 450 degrees.
- Lay flat, cut sides of the potatoes on a well-oiled baking sheet. Potatoes should not overlap.
- Lightly brush or mist the potatoes with olive oil. Then sprinkle with thyme, salt and pepper to taste. I like to sprinkle just the sweet potatoes very lightly with cinnamon sugar.
- Roast for 20 minutes, then check for doneness. If the sharp end of a knife does not easily pierce the potatoes, cook in 5-minute increments until potatoes are just tender. Before returning to the oven, however, peek at the bottoms of the potatoes to see if they are nicely browned. If so, flip before cooking further. This will ensure the side touching the baking sheet does not burn as the potatoes continue to cook through.