Oven-Roasted Sweet Potatoes and Onions

Easy to prepare, quick and delicious side dish.

This is a meal by itself; rich and savory. I might add the onions a little later next time to keep them more crisp-tender.

I reviewed this long ago (2002) after it was featured in the magazine....it's one of my favorite things. I have served it for Thanksgiving, at brunches, all by itself when I just want to "veg out" and tonight I served it alongside CL's Barbequed Pork (the one with the coffee) also adding, for the first time, about a tablespoon of julienned ginger before roasting. Yum.

Simple, easy, quick, and delish!! I've made it nummerous times. I do halve the salt. I like to pair it with beef - particularly roast beef with horseradish mustard sauce from the same issue (Dec '02).

Loved this - but why use garlic-pepper blend from a jar, when instead you can use freshly ground black pepper and a few garlic cloves, diced. It takes no time at all (you can even use a garlic press rather than dice) and far fresher flavors and no additives.