Roasted Sweet Potatoes With Onions



2½ lbs sweet potatoes, stripped and cut into 1 – 1½ pieces

1 huge onion, stripped and cut into ½-1 inch pieces

2-3 garlic cloves, minced

1 teaspoon dry herbs, discretionary, (for example, rosemary, thyme, parsley, oregano, and so forth.)

1 – 2 Tablespoons new herbs, finely slashed (whatever you like – thyme, parsley, rosemary, and so on.)

2-3 Tablespoons oil (avocado, olive, vegetable, and so on.)

1 Tablespoon maple syrup

½ teaspoon salt, ground dark pepper, to taste


Preheat the stove to 400 degrees Fahrenheit.

Strip and cut the sweet potatoes and onion. Strip and mince the garlic and finely cleave the crisp herbs.

In a huge bowl, join the sweet potatoes, onion, garlic, dry and new herbs, oil, maple syrup, and salt and ground dark pepper. Blend everything to join, with the goal that the potatoes are equitably covered by all the fixings.

Move all the fixings into a 13×9 inch rimmed heating dish. Spread the heating dish with aluminum foil or a cover and prepare for around 30 minutes, until the potatoes are cooked through.

You can likewise add increasingly destroyed cheddar to the highest point of the vegetables, on the off chance that you’d like.

Reveal and cook for an extra 5-10 minutes, until the sweet potatoes and the onions turn brilliant. On the off chance that you need an increasingly simmered/roasted flavor, you can turn on the grill during the most recent 5 minutes of preparing.

Enhancement with all the more crisp herbs and serve hot.

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