Roasted Sweet Potatoes with Onion and Rosemary Recipe
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Ingredients: |
Ingredients: 2 3/4 pounds sweet potatoes, peeled and cut into 1" cubes
8 T oil
3 cloves minced garlic
1 1/2 tsp salt
1 1/2 tsp coarsely ground black pepper
Approx 3 small red onion or 1 Lg cut into 1/4 " thick slices
1/2 cup freshly grated Parmesan cheese
1 T fresh rosemary, chopped
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Directions: |
Directions:Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375º. Line 2 large baking sheets with foil, place sweet potatoes on 1 sheet; drizzle with 6 T oil, sprinkle with garlic and 1 1/2 tsp salt and 1 tsp pepper. Toss to coat, then spread in a single layer. Place onions on 2nd baking sheet; drizzle with remaining 2 T oil and sprinkle with remaining 1 tsp salt and 1/2 tsp pepper. Toss to coat and spread in single layer.
Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375º oven about 10 minutes.)
Combine sweet potatoes and onions in bowl. Sprinkle with parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.
*** I will sometimes do a mix of redskin potatoes and sweet potatoes |
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