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Roasted Sweet Potatoes and Onions

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  • 20 min prep time
  • 1 hr 5 min total time
  • 6 ingredients
  • 16 servings
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Bring out the natural fabulous flavor of sweet potatoes by tossing them with brown sugar and crunchy pecans.

Ingredients

4
pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes
2
medium onions, cut into eighths
1/4
cup butter or margarine, melted
1/4
cup firmly packed brown sugar
1/4
cup coarsely chopped pecans
1
teaspoon dried sage leaves

Steps

  • 1 Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
  • 2 Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.
  • 1 Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
  • 2 Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.

Expert Tips

Sweet potatoes vary greatly in size. Purchasing them by weight assures the correct amount for this recipe.

These toasty roasted sweet potatoes pair perfectly with your Thanksgiving turkey. Cranberry sauce and steamed asparagus make great accompaniments.

Sweet potatoes are usually available with pale or dark orange skin and flesh. The dark orange sweet potatoes are the moister, sweeter and more flavorful of the two, and they are often mistakenly labeled "yams."

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
2g
Cholesterol
10mg
Sodium
30mg
Total Carbohydrate
26g
Dietary Fiber
3g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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