Sweet Potato Puddings
By: Emily Heston
Published: Friday, January 7, 2011 - 7:08am

Ingredients




1 sweet potato
6 teaspoons of olive oil
3 teaspoons brown sugar
6 sprigs of thyme
1 teaspoon cayenne pepper (optional)

Preparation

1 Preheat the oven to 400 degrees. Arrange racks to accommodate the number of trays you will be using. 2 Slice as many sweet potatoes as you need for your number of guests (estimate 1-1/2 slices per person). 3 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. 4 Lie a sweet potato slice on top of the olive oil and sprig. Continue these step until you have used all of your slices. 5 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. 6 Top each of the slices with about 1/2 teaspoon of brown sugar. Sprinkle on a little cayenne pepper if you like spice. 7 Return to the oven and cook another 20 minutes or until they are slightly brown and caramelized. 8 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. 9 If you don't like the look of the peel, you can use a cookie cutter to cut out the tender center.