5 sweet potatoes, about 3 pounds
½ cup canned vegetable broth
4 drops hot pepper sauce
½ teaspoon ground pepper
1 teaspoon dried sage or thyme
6 fresh thyme sprigs
Preheat oven to 375°F.
Using a vegetable peeler or paring knife, peel the sweet potatoes. Quarter them lengthwise, then cut them crosswise into chunks about 1 inch wide.
Place the sweet potatoes in a 2 qt. Baking dish or casserole. Stir in the broth, hot pepper sauce, pepper, and dried sage or thyme.
Cover with aluminum foil or a li and bake for 20 minutes, then stir. Cover and continue baking until the potatoes are tender, 20-25 minutes longer.
To serve, divide among plates and serve with thyme sprig.
MaKes: 6 servings