Plain baked sweet potatoes are nice but sometimes you just want something a little fancier. When that is the case, try this easy baked sweet potato casserole that is adapted from Williams Sonoma. Because the potatoes are sliced before they are baked, they roast up quickly. The salty feta contrasts nicely with the sweetness of the potatoes while the pistachios add a bit of crunch. So try this dish tonight; I love it served alongside simple grilled steaks but it could easily serve as a substitute for your traditional Thanksgiving sweet potato casserole.
HERBED SWEET POTATOES w/ FETA
4 large sweet potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 pound feta cheese, crumbled
1/3 cup pistachios, toasted
1 tablespoon fresh thyme, minced
Juice of 1 lemon
Place the pistachios in a small dry skillet set over medium-high heat. Roast until toasty and fragrant, stirring occasionally to keep from burning. Remove from the heat and set aside.
Preheat the oven to 400 degrees.
Peel and slice the sweet potatoes into 1/4 inch pieces. Place them in a 2 quart baking dish, drizzle with the olive oil and sprinkle with the salt and pepper. Toss well to coat.
Cover the dish with aluminum foil and bake for 25 minute.
Remove the foil and sprinkle the potatoes with the feta, pistachios and minced thyme.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is browned and the potatoes are tender.
Remove from the oven and drizzle will the lemon juice.