Oven Roasted Sweet Potatoes
"Top any dinner with these sweet sweet potatoes! Roasting brings out the sweetness. From the local newspaper."
photo by Dreamer in Ontario
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 946.36 ml coarsely chopped sweet potatoes
- 1 1 large walla walla onions or 1 large Spanish onion, sliced in wedges
- 2 garlic cloves, sliced
- 44.37 ml olive oil
- 4.92 ml dried thyme
- 118.29 ml pecan halves
- 14.79 ml balsamic vinegar
- salt and pepper
directions
- In a large bowl, combine potatoes, onion, garlic and thyme; toss well to coat.
- Pour veggies into shallow roasting or jelly roll pan.
- Bake in 425°F oven, turning frequently, for about 40 to 45 minutes or until veggies are soft and golden brown.
- Add pecans during last 10 minutes of roasting.
- Drizzle with vinegar.
- Season with salt and pepper.
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Reviews
-
These sweet potatoes were on the dry side for me, although DH said he really enjoyed them. The sweet onion was great, and the addition of balsamic vinegar livened things up. Easy to make, made no adaptations, served with baked beans, a good complement. -
Loved these! I used Okanagan Vineyards raspberry balsamic vinegar, I didn't have any pecans, but can't wait to make this again with them. The thyme just added something special. Thanks for a great recipe! -
Super! Only used 1 Tbs. ov EVOO on 6 cups of sweet potatoes, but they were done in 30 minutes. Everything is good with Balsamic! Thanks Derf!
-
I scaled the recipe down to serve one and otherwise made it as written, adding the oil as part of step 1. I really enjoyed this dish. The balsamic vinegar is a nice contrast to the sweet potatoes. Made for 8th ANNUAL PHOTO SWAP. LET'S PARTY! -
Very good and a nice change from the usual sweet potatoes. I cut them in rounds and used just a sprinkling of thyme (personal preference--we find the flavor strong). Didn't have pecans on hand but it was delicious anyway. Will add them next time.
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