Sweet Potato Puddings

Ingredients

1 sweet potato

6 teaspoons of olive oil

3 teaspoons brown sugar

6 sprigs of thyme

1 teaspoon cayenne pepper (optional)

Preparation

Preheat the oven to 400 degrees. Arrange racks to accommodate the number of trays you will be using.

Slice as many sweet potatoes as you need for your number of guests (estimate 1-1/2 slices per person).

I like to cover my trays with silpats (available in Splendid Items) for easy clean-up. On the silpat (or tray) drizzle about a teaspoon of olive oil in one corner. Drop sprig of thyme in the olive oil.

Lie a sweet potato slice on top of the olive oil and sprig. Continue these step until you have used all of your slices.

Slide the tray (s) into the oven and let them cook for 20 minutes. After 20 minutes, take out the potatoes and gently flip each slice over.

Top each of the slices with about 1/2 teaspoon of brown sugar. Sprinkle on a little cayenne pepper if you like spice.

Return to the oven and cook another 20 minutes or until they are slightly brown and caramelized.

I usually serve these with the peel on, while baking the peel softens and becomes quite edible. Also, the peel holds the soft potato together and makes it easier to serve.

If you don't like the look of the peel, you can use a cookie cutter to cut out the tender center.