2 large sweet potatoes, peeled and sliced 1/4” to 1/2" thick
1/4 cup (4 TB) butter, melted ~or~ scant 1/4 cup extra-virgin olive oil
1 tsp garlic powder
1 tsp Kosher salt
1-2 tsp parsley flakes (or chopped fresh)
1/2 tsp dried thyme
About 1/4 white onion, thinly sliced or chopped
Preheat oven to 350. Line a 9x13” pan with foil, and spray with non-stick spray (olive oil or buttery is best).
Overlap sliced sweet potatoes in the casserole dish. If you’re using onion slices, you can intersperse them between some of the potato slices ~ if you’re used chopped onions, just sprinkle them on top.
Drizzle butter or oil over the potatoes. Sprinkle with the seasonings.
Bake for 40-50 minutes or until potatoes are done and browned at the edges.
Serve immediately. (If they seem dry, toss them lightly to coat with the oil/butter that’s in the bottom of the pan). ** serves 2-4 (depends on size of potato & onion)