This so good and so easy. I tried adding some sweet Italian onions to this (you know, the purple ones) to give it some color, but once they were cooked the color either turned to a light or dark gray. Still, this has become one of my favorite ways to eat sweet potatoes or yams. I hate any version that uses brown sugar or marshmallow. Sweet potatoes and yams are usually sweet enough with just a little butter on them. Sometimes I add a quarter cup or so of raisins, especially if I happened to get one of those sweet potatoes that has lost its sweetness along the way. One thing I like about this is that there are only five ingredients (six if you add the raisins) and, other than cutting the onions, is especially easy. Try to use a variety of sweet onions, but the heavy tear-jerkers will work, too.
- Yield: 6 servings (serving size: 1 cup)
- 4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
- 2 medium sweet onions, cut into 1-inch pieces (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon garlic-pepper blend (such as McCormick)
- 1/2 teaspoon salt
- 1/4 cup raisins (optional)
- Preheat oven to 425°.
- Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
- Bake at 425° for 35 minutes or until tender, stirring occasionally.