1. Preheat oven to 425 degrees. Spray a baking sheet with olive oil cooking spray.

2. Peel sweet potatoes and slice them in half lengthwise. Cut each half into 1/4-inch thick slices. Transfer to a large mixing bowl. Add shallots, drizzle with oil, and toss well to coat. Sprinkle brown sugar and cayenne pepper over the potatoes and toss well to coat. Spread potatoes in an even layer on the prepared baking sheet.

3. Roast potatoes for 25 minutes. Sprinkle thyme, oregano, salt, and pumpkin seeds over potatoes, and mix on the baking sheet until evenly blended. Roast for about 10 more minutes, until potatoes are tender when pierced with the tip of a knife and lightly browned.

4. To serve, transfer potatoes to a serving bowl and garnish with sprigs of fresh thyme, if desired.

Source: Hannaford fresh Magazine, November - December 2010