Roasting sweet potatoes and red onions
I’ve never roasted sweet potatoes before. All I have to say is I’ve been missing out. Tonight for dinner I roasted sweet potatoes with red onions. The “marinade” was super easy and it has a little spice, a little sour, a little salty and a little sweet.
Non-stick cooking spray
2 large sweet potatoes, uncooked, peeled and diced in 1-inch chunks
1 large red onion, peeled, diced in 1-inch chunks
1/4 tsp chili powder
1/4 tsp salt
1 Tablespoon white wine vinegar
1 Tablespoon Agave (you could probably substitute honey)
1.) Preheat oven to 425 degrees F.
2.) Spray a baking sheet with the non-stick spray
3.) In a large bowl, add all your diced sweet potatoes and onions
4.) In a small bowl, make the marinade
5.) Pour in marinade. Toss until it’s evenly coated.
6.) Spread vegetables out evenly on your baking sheet and put into oven.
7.) Bake at 425 degrees F for 30 minutes. I recommend halfway through (15 minutes) that you take the pan out and turning them over with a spatula, so one side doesn’t get overly done. Then putting it back in for the remaining 15 minutes (for a total of 30 minutes).
I have a funny story to tell you about this recipe.
I told my son to try it.
He replied, “I don’t like sweet potatoes.”
I said, “You’ve eaten sweet potato fries and you liked them.”
He replied, “Yeah, well those were made with fries.”
How can I argue with that?
I’d love to hear – how do you make your sweet potatoes? What are your favorite vegetables to roast? You can also check out this recipe for Roasted Root Vegetables with balsamic vinegar – yum!