Oven-Roasted Sweet Potatoes and Onions

Oven-Roasted Sweet Potatoes and Onions Recipe
Randy Mayor; Melanie J. Clarke
As an alternative to sweet potato casserole, try this 5-ingredient side dish recipe featuring chunks of sweet potato and onion that are seasoned and baked for 35 minutes.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 19 %
Fat 5.1 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 47.8 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 255 mg
Calcium 53 mg

Ingredients

4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 pound)
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic-pepper blend (such as McCormick)
1/2 teaspoon salt

Preparation

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.

Note:

December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note