Oven roasted sweet potatoes and onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Peeled sweet potatoes, cut into 2 inch pieces (about 2 1/2 pounds)* |
| 2 | mediums | Vidalia or other sweet onions, cut into 1 inch pieces (about 1 pound) |
| ¾ | teaspoon | Garlic-pepper blend (I used garlic salt and then pepper.) |
| ½ | teaspoon | Salt |
| Pam | ||
Directions
* I would recommend precooking these in the microwave to cut down the roasting time.
The original recipe in Cooking Light April 1997 called for a cooking time of 30 minutes. Mine took closer to 90 minutes. I had only regular yellow onions and they worked well.
Preheat oven to 425 degrees. Combine all ingredients in a 13x9 baking dish sprayed with Pam. Spray potato/onion mixture lightly with Pam and repeat every time you stir. Bake at 425 degreees for 35 minutes or until tender, stirring occasionally. Posted to fatfree digest V97 #045 by judy.mingram@... (Judy Mingram - SunSoft) on Apr 2, 1997