Oven-Roasted Sweet Potatoes and Onions
Just five ingredients, a little chopping, and one baking dish make this simple dish with complex flavors. It’s a great “go with” for pork loin, turkey, ham, or roasted chicken.
Serves: 6 (1 cup each)
4 medium peeled sweet potatoes, cut into 2–inch pieces (about 2 ¼ pounds)
2 medium Oso Sweet or other sweet onion, cut into 1-inch pieces (about 1 pound)
2 Tbsp. extra-virgin olive oil
¾ tsp. garlic-pepper blend (ex. McCormick’s)
½ tsp. salt
Preheat oven to 425°. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake at 425° for 35 minutes or until tender, stirring occasionally.
Variation: Substitute carrots, parsnips, potatoes, and/or winter squash for some of the sweet potatoes. Also, experiment with adding herbs such as thyme, marjoram, or rosemary.
Per serving: 247 calories, 48 grams carbohydrate, 5 grams fat, 6 grams fiber, 255 mg sodium, 53 mg calcium
Equivalent portion: 3 starchy vegetable, 1 fat
Source: Cooking Light Holiday Cookbook, December 2002