Recipe
Side Dish
Thyme-Scented Roasted Sweet Potatoes and Onions
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 large unpeeled sweet potatoes (about 1-1/4 pounds) | ||
| 2 tbsp. canola oil | ||
| 1 tsp. dried thyme | ||
| ½ tsp. salt | ||
| ½ tsp. paprika, preferably smoked | ||
| ⅛ tsp. ground red pepper, optional | ||
| 1 medium sweet or yellow onion, cut into chunks |
Directions
- Preheat oven to 425 degrees. Coat 15-by-10-inch jelly roll pan with nonstick cooking spray.
- Cut sweet potatoes into 1-inch chunks. Place in large bowl. Add oil. Toss well. Add thyme, salt, paprika and, if desired, red pepper. Toss well. Add onion. Toss.
- Spread vegetables in single layer on prepared pan. Bake 20 to 25 minutes or until very tender, stirring after 10 minutes. Let stand 5 minutes before serving.
Nutrition facts
Servings
78 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Sodium: 148mg
- Total Carbohydrates: 13g
Recipe Source:
Diabetic Cooking, Nov/Dec, 2007 issue.