Did she just say savory sweet potatoes? But, sweet potatoes are…sweet. Yes, and that is the beautiful duality that makes this sweet potatoes recipe so terribly addicting. In less than an hour (most of which can be spent surfing the interwebs while they bake), you can eat an entire batch of sweet potatoes. Or, share them with your family at Christmas if you’re feeling especially generous. Tis the season!
An interesting thing happened today.
I went to Sprouts with the SOLE intention of getting sweet potatoes (and cilantro for my sister’s guinea pigs that I’m piggy-sitting. Cilantro, I know. Weird.) By some strange happenstance, I ended up getting a full cart of groceries. $60 worth of groceries, none of which included sweet potatoes. I love Sprouts, but all they had was the albino, or “blonde” sweet potatoes. Whatever you want to call them, they were not the beautiful orange color I was seeking. You can’t photograph mouthwatering sweet potatoes if they’re pale white.
Blondes do have more fun, but this recipe calls for red heads.
If I had more time this week, I’d be photographing 6 more recipes because I have a million things in my fridge now. (Sorry Lynnea, I have definitely taken over your half.)
But back to the kitchen. Give this recipe a try, and bring it to the Christmas dinner table. You’ll be surprised how simple this sweet potatoes recipe is to make and it only has 2 main ingredients + olive oil and spices! Boom. Easy as sweet potato pie.
Savory Oven Roasted Sweet Potatoes
- 2 large sweet potatoes
- 1 medium/large yellow onion
- 1/4 c. olive oil
- 2 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. pepper
- 1 tsp. Himalayan sea salt
- Wash two sweet potatoes and cut into approx 1-inch cubes/pieces.
- Cut onion in half, in quarters, and then 1/2″ “half moon” slices. Or, you don’t have to be such a perfectionist like me, and you can hack that onion into any type of pieces you want to.
- Preheat oven to 375°F while you’re measuring spices and olive oil.
- On a large cooking sheet, spread out sweet potatoes and onion. Make sure it is big enough so that there is only one layer of ingredients. Cover completely with olive oil. (You’ll need to toss with a spatula or spoon.)
- Once the sweet potatoes and onion are completely covered in olive oil, shake spices over top and toss again.
- Bake for 40-45 minutes.
- For easy serving, use an oven-safe container for quick reheating if necessary.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
Once again, don’t forget about the December Contest where you earn entries for every like, comment, share or follow of Sharing Every Bite on Facebook, Instagram, and Twitter. Come the new year, I’ll be picking one lucky winner to win a $25 gift card. Nothing says Happy New Year like some loaded plastic in your pocket!
Best of luck and a VERY MERRY CHRISTMAS!