Roasted Sweet Potatoes

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).

Peel the sweet potatoes and cut them into one-inch cubes.

Place the sweet potato cubes in a big bowl.

Stack fresh sage leaves and slice them thinly, then finely chop the thyme leaves.

Finely chop the rosemary and add it to the bowl with the sweet potatoes.

Add salt, ground black pepper, and oil to the bowl with the sweet potatoes and mix well.

Spread the sweet potatoes evenly on a sheet tray.

Cut the red onion into one-inch pieces and add them to the same bowl with the remaining seasoning.

Add a little oil to the onions and mix them up before placing them in a small dish.

Put both the potatoes and onions in the heated oven for 20 minutes.

After 20 minutes, stir the potatoes, taste, and add more salt if desired. If the potatoes look dry, add a little more oil and mix.

Return the potatoes to the oven for an additional 10 minutes until cooked through, stirring the onions and cooking for a few more minutes as well.

Once the potatoes are cooked, spread the onions on top and add chopped parsley if using, then mix everything together.

Equipment Needed

Spice Level:

Dietary