Oven-Roasted Sweet Potatoes and Onions

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 19%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.6g
  • Carbohydrate: 47.8g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 255mg
  • Calcium: 53mg

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

  1. Preheat oven to 425°.
  2. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
  3. Bake at 425° for 35 minutes or until tender, stirring occasionally.
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