Sweet potatoes are roasted to perfection with chunky onion wedges and garlic, then finished with a drizzle of balsamic vinegar for a naturally sweet holiday side dish. My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was and asked for the recipe.
Ingredients
- peeled sweet potato: 4 cups (chopped)
- sweet onion: 1 piece (cut into wedges)
- garlic: 2 clove (sliced)
- olive oil: 3 Tbsp
- balsamic vinegar: 1 Tbsp (to taste)
- pinch salt and ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
-
Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Dotdash Meredith Food Studios
-
Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper. DOTDASH MEREDITH FOOD STUDIOS
