Description
You will love this yummy Roasted Sweet Potatoes & Onions recipe. It’s sweet, onion-y and incredibly delicious.
Ingredients
Scale
- 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 such as Italian (store-bought or homemade)
Instructions
- 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.
Notes
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
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!
Sweet potato makes such a good base for a side dish – I can totally see your point!
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.
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!
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!
These look incredibly easy and delicious! I’ve yet to see a recipe like this! Wonderful post.
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!
sweet potatoes are ALWAYS my go to side dish! I absolutely love them!!
These looks so delicious that I think i’m going to try them out for dinner tonight!
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.
This looks like a great way to use up all our leftover latke-making ingredients. And I have a pup named Henry, too!
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
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
I made this recipe but added smoked sausage sliced a 1/4 inch thick. I cooked this on a large skillet on top of the stove until the potatoes were tender and the sausage browned. Delicious!
We’re glad you enjoyed it, Eva!
Always make this for Thanksgiving.
Great recipe, easy to follow, thoroughly enjoyed it. A bowl of this is a meal (maybe with an added protein like a poached egg) in itself.
Have discovered this does not work as well with red onions; will revert to brown.