Roasted Sweet Potatoes & Onions

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

You will love this yummy Roasted Sweet Potatoes & Onions recipe. It's sweet, onion-y and incredibly delicious.

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)

Directions:

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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


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Comments

  1. Annie — September 24, 2011 @ 10:04 pm (#)

    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!

  2. leaf (the indolent cook) — September 25, 2011 @ 12:55 am (#)

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

  3. Susan — September 25, 2011 @ 4:17 am (#)

    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.

  4. Cassie Laemmli — September 25, 2011 @ 7:25 am (#)

    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!

  5. Meister @ The Nervous Cook — September 25, 2011 @ 8:02 am (#)

    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!

  6. Blog is the New Black — September 25, 2011 @ 10:17 am (#)

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

    • Amine — December 25, 2012 @ 11:31 am (#)

      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!

  7. natalie (the sweets life) — September 30, 2011 @ 12:29 pm (#)

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

  8. Natalie — October 4, 2011 @ 8:32 am (#)

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

  9. Michelle Breum — February 8, 2012 @ 12:21 pm (#)

    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.

  10. Juniper — December 13, 2012 @ 3:32 pm (#)

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

  11. Nicole — November 17, 2013 @ 1:41 pm (#)

    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

  12. Steve Whittaker — January 10, 2014 @ 3:25 pm (#)

    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