Roast sweet potatoes with maple syrup

Wash the sweet potatoes under running water, leave the skins on and cut into planks about a third to half an inch thick on a strong bias for more browning surface.

Toss with just enough olive oil to coat every side, a pinch of salt and black pepper.

Preheat the toaster oven to 400 degrees with the sheet tray inside.

Lay the slices on the hot tray in a single layer, letting extras ride up the edges; scatter thyme sprigs over.

Roast at 400 degrees about 20 minutes, until browned.

Variation: for extra natural sweetness, cover the sweet potatoes with water heated to about 160 degrees so it settles near 150, letting the enzyme convert starch to sugar; drain, then roast, a little longer if wanted, for more caramelization.

Transfer to a bowl and toss with about a teaspoon of maple syrup; chopped fresh herbs may be added now.