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
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Description
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 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
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
This looks like a great way to use up all our leftover latke-making ingredients. And I have a pup named Henry, too!
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.
These looks so delicious that I think i’m going to try them out for dinner tonight!
sweet potatoes are ALWAYS my go to side dish! I absolutely love them!!
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!
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!
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!
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.
Sweet potato makes such a good base for a side dish – I can totally see your point!
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!