Roasted Sweet Potatoes & Onions

September 24, 2011 by Ali

Allow me to introduce you to one of my all-time favorite side dishes.

I’m not kidding. I make this one all. the. time.

It’s my favorite when I’m craving something salty and sweet. It is uber-fast to prep. It only calls for a few ingredients. It is easily customizable to different seasonings to pair with your main course. It’s pretty healthy. And…it’s ridiculously delicious.

Have I convinced you yet? (I think I’ve convinced myself. Already hungry for the leftovers!) :)

Roasted Sweet Potatoes & Onions

Ingredients

  • 2 sweet potatoes, sliced into 1/8-inch thick coins
  • 1 onion, quartered then cut into 1/2-inch slices
  • 2 Tbsp. vegetable or canola oil
  • 1/2 tsp. sea salt (or more or less to taste)
  • lots of freshly ground black pepper
  • optional: additional seasonings (see note below)

Method

Preheat oven to 400 degrees.

Combine all ingredients in a large bowl. Toss with a spoon until vegetables are evenly-coated.

Prepare a baking sheet with aluminum foil or parchment paper, and spray with cooking spray. Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer. (I crammed a few too many in the photo above, which doesn't let them get quite as crispy.) Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.

Ali’s Tip:

To be honest, even though I have seasoned these a zillion ways over the years, the classic salt-and-pepper combo is still my favorite. But here are some other fun variations to choose from:

  • toss with a tablespoon of balsamic vinegar (when tossing with the olive oil)
  • toss with various seasonings before roasting
    • Italian seasonings (oregano, thyme, parsley, rosemary, etc.)
    • smoked paprika
    • chipotle and/or chile powder and cumin
  • after roasting, top with…
    • chopped fresh parsley
    • toasted slivered almonds
    • freshly-grated Parmesan


filed in Sides, Veggies

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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13 thoughts on “Roasted Sweet Potatoes & Onions

  1. Hah, leftovers! Made extra, none left for leftovers. Awesome recipe, did not have any balsamic so after the salt and pepper I used some Worcestershire sauce. Just enough to give an extra bit of flavour. Again, an awesome dish.
    On a side note I am not a huge fan of sweet potatoes, but after making this last night, I would like to make another batch for tonight.

    Steve

    - Steve Whittaker

  2. THESE ARE FANTASTIC. I am doing my sunday food prep for the week and decided to give these a try- and I am so glad I did!! Just the right amount of crispy and soft, and filled my condo with an amazing aroma. I followed the recipe, except had only half a white onion and half of a red onion so I used both. I was also out of pepper (almost never happens) so I used a pepper steak seasoning instead of salt/pepper. MMMM

    - Nicole

  3. This looks like a great way to use up all our leftover latke-making ingredients. And I have a pup named Henry, too!

    - Juniper

  4. I just found this recipe. I already had my sweet potato and onion sliced just like yours when I started my online search. Thanks for sharing this. I just needed to know how long to cook and how to spice it up. I’ll stick with the oil, salt, and pepper like you suggested. I like balsamic vinegar, but I’m not sure if my daughter would go for it that way.

    - Michelle Breum

  5. These looks so delicious that I think i’m going to try them out for dinner tonight!

    - Natalie

  6. sweet potatoes are ALWAYS my go to side dish! I absolutely love them!!

    - natalie (the sweets life)

  7. These look incredibly easy and delicious! I’ve yet to see a recipe like this! Wonderful post.

    - Blog is the New Black

    • It’s starting to feel a llitte more like spring here but I definitely want a lot more of it! Bring on the tulips!We actually have a pizza chain here (Utah) called The Pie I totally missed the ball on Pi day I should have taken advantage of the perfect opportunity to each more pizza!

      - Amine

  8. One of my favorites, too! I swear I could eat a sweet potato in one form or another every single day and never get tired of them. I love to roast them with some chili powder, and I also have a favorite spicy banana-based hot sauce (I know!) that’s just sweet-and-hot enough to bring out that delicious sweet potatoeyness.

    Thanks — now I know what I’m having with lunch!

    - Meister @ The Nervous Cook

  9. We love roasted sweet potatoes and eat them all year round as well. I love how versatile they are. I usually cube them but I like how you cut them into medallions!

    - Cassie Laemmli

  10. I’ve been making this for years from a Cooking Light magazine recipe! It’s one of my favorite side dishes. I actually prefer it to candied sweet potatoes. For seasoning, I use Trader Joe’s “21 Seasoning Salute”, which I pretty much use for everything.

    - Susan

  11. Sweet potato makes such a good base for a side dish – I can totally see your point!

    - leaf (the indolent cook)

  12. This sounds amazing! It also sounds like the kind of ‘side dish’ that I would turn into the main course on a night I’m cooking for myself :) As soon as the weather cools down I’m definitely giving this a try!

    - Annie