Savory Roasted White Sweet Potatoes
- 3-4 medium tan-fleshed sweet potatoes
- 2-3 medium red onions
- 3 Tbsp. olive oil
- 2 Tbsp. finely chopped fresh rosemary, divided (If you only have dried rosemary I would grind it.)
- 1 tsp. sea salt
- Fresh ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400F and spray a large roasting pan with non-stick spray or mist with olive oil.
Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled) Cut sweet potatoes into pieces just over 1 inch and onions into pieces slightly smaller. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 35-40 minutes or slightly longer. (Stir a few times.)
Combine fresh-grated Parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with Parmesan-rosemary mixture. Serve hot.