Sweet potatoes are my favorite. I love sweet potatoes. When my brilliant friend Alina invited John and me over to dinner a few months ago, she served us roasted sweet potatoes that I had never tasted before. Friends, I will never eat plain sweet potatoes again.
This recipe has so many different serving options. It is simple but versatile. It can be served as a side dish, with eggs, or as part of a breakfast.
This recipe is quick and simple. Dice sweet potatoes and white onions with the skins on and toss them with olive oil, whole garlic cloves, salt, pepper, and fresh dill. They will get roasted and toasty in about 40 minutes. Then, you can do whatever you want with them.
I chose to add a handful of toasted nuts and blue cheese to mine. I was in salad heaven.
Ingredients
- Two large sweet potatoes
- Small white onion
- Five cloves of whole garlic
- 4 Tbsp olive oil (or coconut oil)
- Use 1/4 teaspoon each of sea salt and black pepper
- Fresh dill, one large bunch (lightly chopped)
Instructions
- Preheat the oven to 375°F (190C). Line a baking tray with parchment paper or aluminum foil. Spray lightly with non-stick spray.
- Remove any dark spots and rinse and scrub the sweet potatoes. Add the sweet potatoes to a large bowl and dice them into 1-inch cubes.
- Add the onion rings and garlic cloves to the bowl. Add the olive oil and toss. Add salt, pepper, and dill. Toss until evenly coated. Add to the baking sheet in one layer. (Use more baking sheets if you want to increase the batch size.)
- Bake potatoes for 35-45 minutes or until soft. They should easily slide off a fork or knife. Remove from the oven and serve right away. My salad was served over fresh spinach, topped with toasted walnuts and bleu cheese for a warm and comforting meal. It is kept in an airtight jar in the refrigerator for several days or in the freezer for up to a month.