This recipe highlights the techniques I use to get sweet potatoes crisp in the oven. I've been making these several times a week to eat with roast chicken, salmon burgers or on their own topped with fresh thyme and Asiago. I can't seem to get enough!
Preheat the oven with a sheet pan set on the upper rack to 400 degrees F for about 10 minutes while you prep the potatoes.
Toss the sweet potatoes with the olive oil and salt in a bowl and spread out in a single layer on the hot sheet pan so that none are not touching.
Roast without moving for about 8 minutes, then turn with tongs and continue cooking for 8 minutes more. Turn once again and roast until golden brown overall, about 5 minutes more.
Season with additional salt to taste. Mound on a plate and sprinkle with the thyme leaves and cheese before serving.