Roasted Sweet Potatoes

1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line rimmed baking sheet with aluminum foil and coat with vegetable oil spray. Arrange potatoes in single layer on baking sheet and cover tightly with foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and bake potatoes for 30 minutes.
2. Remove baking sheet from oven and carefully remove top piece of foil. Return potatoes to oven and cook, uncovered, until bottom edges of potatoes are golden brown, 15 to 25 minutes.
3. Remove baking sheet from oven and, using thin metal spatula, flip potato slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven, cool for 5 to 10 minutes, and serve.

ROASTED SWEET POTATOES WITH MAPLE-THYME GLAZE
Whisk 1⁄4 cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme together in small bowl. Follow recipe as directed through step 2. After removing baking sheet from oven in step 3, brush potatoes with half of maple syrup glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Return potatoes to oven and proceed as directed.

ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE
Heat 1⁄4 cup packed light brown sugar, 2 tablespoons apple juice, 2 tablespoons unsalted butter, 1⁄4 teaspoon ground cinnamon, 1⁄4 teaspoon ground ginger, and 1⁄8 teaspoon ground nutmeg in small saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar is dissolved, 2 to 4 minutes. Follow recipe as directed through step 2. After removing baking sheet from oven in step 3, brush potatoes with half of spice glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Return potatoes to oven and proceed as directed.