Ingredients
4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus
6 sprigs fresh thyme for garnish
1/2 teaspoon kosher salt (optional)
1/2 cup sliced California Almonds
Directions
Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except the sliced almonds and toss.
Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9×13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs. Serve warm.