Oven-Roasted Sweet Potatoes and Onions

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Yield:
6 servings (serving size: 1 cup)
April 1997
RECIPE BY Cooking Light

Ingredients

  • 4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
  • 2 medium Vidalia 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 Lawry's)
  • 1/2 teaspoon salt

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

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