If given the choice, I’d choose white potatoes over sweet potatoes any day. Most ‘sweet’ foods just don’t appeal to me.
I had some sweet potatoes on my counter that needed to be used up, along with half an onion in the fridge, and well, the rest is history.
The best part is that sweet potatoes are rich in beta-carotene, unlike white potatoes, which converts to Vitamin A when consumed. Vitamin A is especially beneficial for healthy vision and skin.
Here is my new favorite roasted potato recipe.
And did I mention that it is SO EASY..?!!
Savory Roasted Sweet Potatoes with Crispy Onions
40 minutes | 4 servings
1 large sweet potato
1 small yellow or red onion (or 1/2 large)
2 Tbsp olive oil (divided)
2 tsp all-seasons salt (I used Simply Organic)
Salt and pepper to taste
Heat oven to 375°.
Peel sweet potato, cut into bite-sized chunks and put into a large bowl. Mix with 1 Tbsp olive oil and all-seasons salt and spread on a large rimmed baking sheet.
Thinly slice the onion and mix with remaining olive oil. Add onion to the baking sheet.
Roast potatoes and onions for about 30-35 minutes, or until potatoes are nicely browned and easily pierced with a fork.
Season to taste with salt and pepper and serve.