This is a recipe I began making years ago when I wanted to do something different with sweet potatoes. I had sweet potatoes and I had onions, so I roasted them together. My husband liked them, I liked them —and so has everyone else who has tasted them. It’s a dish that goes together quickly and easily. While I give a baking temperature of 375 and a time of 35 minutes, these potatoes are very good in that they can also be baked at 425 for 20 minutes or 350 for more minutes —or just slip them into the oven with whatever else is baking. Since they are on a cookie sheet, they do not take much head room.
- Yield: enough for 4 to 6
- Difficulty: Easy
- Total: 35 minutes
- Active: 15 minutes
- 3 to 4 orange fleshed sweet potatoes, peeled and cubed
- 1 large or 2 medium onions, cut in half, then thickly sliced
- 2 tablesspoons olive oil
- kosher salt
- fresh pepper
- Preheat oven to 375.
- Combine cubed sweet potatoes, sliced onions, olive oil, salt and pepper in a large bowl. Spread on a sprayed flat baking sheet (as a jellyroll pan). Bake for 35 minutes.