I’m crazy for sweet potatoes ~ unfortunately I’m the only one in this house who is. On the other side of the coin, he’d like cooked carrots for dinner, and I’d rather never.
When I was growing up, I loved this time of year, as Mom would bake sweet potatoes frequently. Ummm, mmm! A nice big sweet potato, with just a lump of butter, and a little salt and pepper would do. Now, I’m into peeling them and roasting them also.
~ Sweet potato blossom ~
kind of looks like a Morning Glory, doesn't it...
This recipe is from Cooking Light Complete Cookbook. Here’s what it says about the dish: “The gently flavored potatoes and onions develop a richer, more complex sweetness as they caramelize. This recipe requires only one dish and is pretty much hands-off cooking.” That sums it up, except to say these roasted sweet potatoes and onions are delectable and dulcet!
Oven-Roasted Sweet Potatoes and Onions
4 medium peeled sweet potatoes, cut into 2-inch chunks
2 sweet onions, cut into 1-inch pieces
2 tablespoons olive oil
¾ teaspoon McCormick garlic-pepper blend
½ teaspoon salt
Preheat oven to 425 degrees.
Coat a 13” x 9” baking dish with cooking spray.
Combine all ingredients in the dish, tossing to coat.
Bake for 35 minutes, until fork tender, stirring occasionally.
Sweet Potatoes, delectable and dulcet!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!