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Roasted Sweet Potatoes with Red Onions, Rosemary & Parmesan Recipe

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This recipe for Roasted Sweet Potatoes with Red Onions, Rosemary & Parmesan, by , is from Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vilma Douglass
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lg or 6 med tan-fleshed sweet potatoes (white skin)
3 med red onions
3 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary, divided
1 Tsp salt
fresh ground pepper to taste
1/2 cup fresh grated parmesan cheese
2- 3 Tbsp chopped fresh parsley (optional)

Directions:
Directions:
Preheat oven to 375 and cover a flat roasting pan with foil, then spray foil with non-stick or mist with olive oil.
Peel potatoes and remove skin from onions. Cut sweet potatoes and onions into same-size pieces about 1" square. Place in plastic bowl and toss with olive oil, 1 Tbsp rosemary, salt or sea salt, and fresh ground pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 to 60 minutes. Combine fresh grated Parmesan and chopped rosemary in small bowl. Remove vegetables from oven and toss with Parmesan-rosemary mixture. Serve hot and sprinkle with parsley if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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