Roasted Sweet Potatoes & Onions

Eat these more often than just Thanksgiving!
QUICK LOOK
Prep: 15 minutes
Method: Bake 30 minutes
TOTAL TIME: 45 minutes
Make ahead: Cut sweet potatoes can be stored in plastic bag and baked in a few days. Chop the onion just before baking.
Yield: 3-4 servings
Store: Up to 3 days in a covered container
  • 1-1/4 to 1-1/2 pounds sweet potatoes (3-4 medium size), peeled and cut into 2 inch pieces
  • 8 ounces (1 medium) red onion, cut into 1 inch pieces
  • 3 Tablespoons olive oil
  • I teaspoon lemon juice and some zest (if using fresh lemon)
  • 1 teaspoon lemon pepper (optional if using fresh lemon)
  • 1/2 teaspoon salt
  • Pepper to taste
  1. PREHEAT oven to 425°. 
  2. LINE an 18×13 baking sheet with parchment paper or coat the baking sheet with cooking spray.
  3. COMBINE ingredients in a large bowl.
  4. SPREAD the sweet potatoes and onions into a single layer.
  5. BAKE for 30 minutes, until the vegetables are fork tender and nicely browned, rotate the pan, using a spatula to flip the veggies as needed. 
  6. Confidence gained
A visual of the size and weight of 3 sweet potatoes
The 3 sweet potatoes above yielded 4 cups when peeled and cut into pieces
For a perfectly seasoned dish, taste a sweet potato and adjust the seasonings before baking. Try a taste of the finished batch and adjust them again if desired.
For a nutritious, delicious breakfast, serve left-over sweet potatoes & onions with scrambled eggs