Wednesday, September 15, 2010

Roasted Sweet Potatoes with Onions

This is one of those posts where my picture does not do the recipe justice. These potatoes ARE SO GOOD! And soooooo easy! They are an absolute staple in our house. And courtesy of my mother in law, Carol. And a very healthy side dish.

Keep in mind that however you cut the potatoes, they need to all be cut the same (roughly) so that they can cook evenly.


I've tried to estimate proportions, but there is no exact science to it. Seems like for every 2-3 potatoes, use one small onion. Estimate approximately one small-medium potato for each person.

2-3 sweet potatoes, (I like them in thin half moons-but you can cut them any way)
A couple TBsp. extra virgin olive oil
1 small onion, sliced into rounds or half rounds
Salt & pepper, to taste

Preheat oven to 375 degrees F.

Mix all ingredients together and evenly spread them on a large baking sheet. I like to mix them with clean hands directly onto the baking sheet and then spread them out.

Roast the potatoes for 45 minutes to 1 hour. Check halfway into the time (about the 25-30 minute mark) and mix all the potatoes to redistribute them so they get evenly roasted. It's okay if they overlap a little bit.

Serves 3-4 people as a side dish to chicken, fish, or very good part of a vegetarian meal with 'choplets' or 'multigrain cutlets'.

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