Oven-Roasted Sweet Potatoes and Onions

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

Ingredients:

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

Method:

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! 

Sweet Potato Casserole

Sweet potato vine in flower

Here is Kathy’s (Matt’s girlfriend) delicious recipe for sweet potatoes that is a great departure from the traditional pineapple and marshmallow sweet potatoes.  It is made of fresh sweet potatoes, not canned for a great fresh flavor and is filled with aromatic spices and a bit of pecans.   As there is just a little brown sugar in the recipe, it is not too sweet. 

This scrumptious dish makes a great addition to your holiday menu but, there is no need to wait for a holiday to enjoy it; it’s great any time!  It is easy to make and delicious.

This dish is a keeper and will make anyone a sweet potato lover!

Sweet Potato Casserole

Ingredients:

2 ½ pounds sweet potatoes

2 eggs, lightly beaten

3 tablespoons unsalted butter, melted (melt extra for baking dish)

2 tablespoons packed light brown sugar

1 teaspoon kosher salt

½ teaspoon cinnamon

½ teaspoon ground ginger

Splash of vanilla extract

Several pinches of nutmeg

Freshly ground black pepper (very little to taste)

¼ cup coarsely chopped pecans

Method:

Preheat oven to 400 degrees.  Put the sweet potatoes on a baking sheet (she sprays the sheet with some cooking spray) and pierce each one 2 or 3 times with a fork.  Bake for about 45-50 minutes or until tender.  Set aside to cool.

You can either buy chopped pecans or chop whole unsalted pecans on a cutting board.

Turn the oven down to 350 degrees.  When sweet potatoes are cool to touch, scoop the potato out of their skins and into a large mixing bow.  Discard the skins.  Mash the potatoes or use hand mixer until they are smooth.  Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, pepper and vanilla.  Whisk the mixture until smooth (no lumps).  If necessary, use hand mixer to get to the appropriate smoothness.

Butter an 8x8 inch casserole dish.  Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.  Bake until puffed, about 30 minutes.  Serve immediately.

Thanks, Kathy for another great recipe!

Flavor galore!!!