While the sweet potatoes are roasting, mix the maple syrup, chopped walnuts, cinnamon, and thyme in a small bowl.
Add Topping and Bake Again:
After 30 minutes of roasting, remove the sweet potatoes from the oven. Spoon about a teaspoon of the maple walnut mixture over each sweet potato slice.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the sweet potatoes are caramelized and tender.
Garnish and Serve:
If using, sprinkle crumbled feta cheese over the sweet potatoes before serving.
Serve warm as a side dish or appetizer.
Storage:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze roasted sweet potatoes for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Serving Suggestions:
Pair these sweet potatoes with roasted chicken, grilled steak, or baked salmon for a complete meal.
Serve alongside a fresh salad with a tangy dressing to balance the sweetness of the potatoes
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