Slow Roasted Sweet Potatoes
Spices, onions and sweet potatoes make up this savory dish. Not my grandma’s sweet potatoes! These appeal to the *zing* taste buds!
My grandma and my mother always made sweet potatoes as a “sweet” side dish. It’s really almost like a dessert when you follow their recipe. Lots of brown sugar and marshmallows. I’m sure you’ve had a similar dish.
I tested this recipe as an alternative to the sweetness overload, because my husband has said for years that he “doesn’t like sweet potatoes.” He’s adamant about that fact.
His mom made sweet potatoes that were close in flavor to the ones my family always made, so I thought perhaps I could entice him.
I even used his favorite vegetable as a hook: onions.
Did he taste the new recipe? Yes.
Did he like it? No.
Although, he did say, “That’s a really good way to fix sweet potatoes that isn’t super sweet. Other people might like it.”
Gotta love his honesty! I really do!
I mean, if any recipe I attempt turns out tasting nasty … I want somebody to tell me. Really, tell me. I don’t want to be the one blamed for mass distaste and tossed out food.
Roasted Sweet Potatoes Recipe
Ingredients:
- 2 lg Sweet Potatoes
- 1 med Onion
- 2 TB Olive Oil
- Salt & Pepper
Recipe Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Dice the sweet potatoes into 1/2 inch sized pieces. Slice the onions into similar sized slices.
- Toss the sweet potatoes and onions in the olive oil.
- Place in 8 x 8 inch baking dish and sprinkle liberally with salt & pepper.
- Bake for 1 hour at 350 degrees Fahrenheit or until fork tender.
Look at that goodness. Chunks of black pepper. Wedges of roasted onions, blackened on the tips. Isn’t your mouth watering yet?
[bctt tweet=”Savory Roasted Sweet Potatoes – no marshmallows here! “]
Approximate Nutrition Information:
Servings Per Recipe: 6, Amount Per Serving: Calories: 137, Fat: 0g, Cholesterol: 0mg, Sodium: 84mg, Total Carbs: 52g, Protein: 5g.
Make It A Meal:
Serve this as a side dish at your holiday meal. Sweet potatoes go great with ham or turkey!
Variations:
Toss some carrots, cauliflower and broccoli into the mix for some alternate flavors and a bit of color. If you have a favorite spice blend, go ahead and use that. I thought about some cumin, thyme and just a bit of salt. But I didn’t have any thyme on hand (often happens … out of time, too!)
The slow roast of the vegetables softens them without making them mushy. My mom usually boils the sweet potatoes until they are mushy soft. Nothing wrong with that, but sometimes I like feeling texture when I bite into a forkful.
Other times, I really want that creamy, smooth, sweet, comforting mashed sweet potato.
I recommend using fresh sweet potatoes for this recipe. The canned yam style of sweet potato isn’t going to work. Check the fresh produce section, by the white potatoes for your purchase.
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