Smoked Paprika & Thyme Sweet Potato Fingerlings
I saw these cute little rainbow fingerling potatoes at a farmers market in Easton, MD. They lady selling them ensure me that these would be the best sweet potatoes I’ve ever eaten. She included a variety of sweet potatoes and said a quick roast in the oven and they’d be perfect! I of course was sold the instant I saw that they were miniature in size and came in a variety of colors. But the fact that this farm lady was so intent on me buying them, made me think they were particularly special.
And they were! I roasted these buggers in the oven with some smoked paprika, thyme, cumin and of course a heavy handed sprinkle of salt. Excuse my french, but these were the best damn sweet potatoes I’ve ever eaten! And I don’t even really like sweet potatoes. As in occasionally I’ll eat them in the deep fried french fry form – maybe. But not baked, not in a pie, not candied and definitely not covered in any cinnamon sugar concoction. No sir, I do not like sweet potatoes. (OK, that was definitely a little like Dr. Seuss, but I just spent time reading Green Eggs & Ham to my nephew so…its in my head).
As does Sam, I actually decided to try these sweet potatoes and was delighted at the flavor! Just slightly sweet, but the smokey paprika and cumin and earthy thyme really made these sweet roots delicious. They cooked very quickly due to their small size. And even better, since they are younger potatoes, their skins are thin and perfectly good to eat. No peeling required!
Smoked Paprika & Thyme Sweet Potato Fingerlings:
- 1 lb sweet potato fingerlings – cleaned and sliced in half length wise
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp dried thyme
- Preheat oven to 425F.
- Place cleaned fingerlings on a large sheet tray or baking dish. Toss with olive oil and all the spices ensuring the potatoes are thoroughly coated.
- Lay out potatoes with cut side facing down – this will ensure a nice brown caramelization. Bake for 25-30 minutes or until the potatoes are fork tender. Serve immediately!