Roasted Sweet Potatoes
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course dinner, lunch, Side Dish
Cuisine American
- 3lbs/1.3kg sweet potatoes peeled, cut into 1 inch cubes
- 1 large red onion
- 4 tbsp oil vegetable or olive
- 1 tbsp fresh sage finely chopped
- 1 tbsp fresh thyme leaves finely chopped
- 2 tsp fresh rosemary finely chopped
- 2 tbsp flat leaf parsley finely chopped
- 1.5 tsp coarse salt
- 1.5 tsp ground black pepper
Heat oven to 425 degrees Fahrenheit or 218 degrees Celsius.
Place sweet potatoes in a large bowl. Add sage, rosemary, thyme, salt, pepper and oil. Mix really well. Place on a large baking sheet and spread evenly. Cook for 20 minutes in heated oven. Remove from oven, taste and add salt and a little more oil if potatoes look dry. Stir and cook for another 10 minutes or until tender.
Place onions into same bowl that potatoes were in. Stir them around with a little oil. Place in a shallow baking dish or sheet tray. Cook in the same heated oven at the same time as potatoes for 20 minutes. Stir and cook for another 10 minutes.
When potatoes are cooked, add chopped parsley and onions. Stir and enjoy!
***Yellow Onion or Sweet Onion can be substituted for red onion***Substitute dried herbs for fresh except for parsley because it has no flavor when dried. 1 tbsp fresh herbs = 1 tsp dried herbs
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