If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes. ^[1]

Serves: 4 (doubles easily)

• 1 1/2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/4 cup pitted oil-cured black olives

Cut the sweet potatoes in half lengthwise, then cut them into 1/4-inch slices.

In a large skillet, heat the oil over medium heat. Add the sliced sweet potatoes and garlic. Sprinkle with the thyme and season with salt and pepper, to taste.

Cook for 1 minute, stirring to coat. Reduce the heat to low, cover, and cook, stirring occasionally, until the potatoes are tender, about 20 minutes.

A few minutes before you are ready to serve, add the olives and taste and adjust seasonings, if necessary. Drizzle with a little additional olive oil, if desired.

Serve immediately.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker ^[2] and many other titles ^[3]. Visit Robin at Global Vegan Kitchen ^[4]. Read a review of 1,000 Vegan Recipes here ^[5].

• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving ^[6].
• Enjoy more of VegKitchen’s sweet potato recipes. ^[7]