Roasted Sweet Potatoes With Onions

You know when I feel like a winner? When I can come up with healthy and nutritious recipes that taste incredibly satisfying and delicious too. I love regular potatoes and can eat them a million different ways. Sweet potatoes are much more nutritious, since they are an excellent source of many vitamins and potassium. I’m always trying to incorporate lots of potassium into my diet, so this is perfect. For my taste preference, I like to make sweet potatoes taste as savory as possible when I am serving them as a side dish to a main course. It just doesn’t taste right to me to eat roast chicken with very sweet spuds:).

This is why I think that this recipe brings out lots of “savoriness” out of the sweet potatoes, even though they are naturally sweet. The onions, garlic and fresh herbs add so much more aromatic flavor. You can even add some grated Parmesan to add a cheesy, nutty flavor to the dish. Roasting the vegetables brings out their flavor even more and I love having some caramelization on the potatoes too, so I broil them for just a few minutes at the very end. After roasting the sweet potatoes and giving them a taste, I knew I could eat them as a main course all by themselves and be completely happy. 

Ingredients:

2 1/2 lbs sweet potatoes, peeled and cut into 1 – 1 1/2 pieces

1 large onion, peeled and cut into 1/2-1 inch pieces

2-3 garlic cloves, minced

1 teaspoon dry herbs, optional (such as rosemary, thyme, parsley, oregano, etc.)

1 – 2 Tablespoons fresh herbs, finely chopped (whatever you prefer – thyme, parsley, rosemary, etc.)

2-3 Tablespoons oil (avocado, olive, vegetable, etc.)

1 Tablespoon maple syrup

1/2 teaspoon salt, ground black pepper, to taste

Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Peel and cut the sweet potatoes and onion. Peel and mince the garlic and finely chop the fresh herbs.

In a large bowl, combine the sweet potatoes, onion, garlic, dry and fresh herbs, oil, maple syrup and salt and ground black pepper. Mix it all to combine, so that the potatoes are evenly coated by all the ingredients.

Transfer all the ingredients into a 13×9 inch rimmed baking dish. Cover the baking dish with aluminum foil or a cover and bake for about 30 minutes, until the potatoes are cooked through.

You can also add some shredded cheese to the top of the vegetables, if you’d like.

Uncover and cook for an additional 5-10 minutes, until the sweet potatoes and the onions turn golden. If you want a more roasted/charred flavor, you can turn on the broiler during the last 5 minutes of baking.

Garnish with more fresh herbs and serve hot.