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Roasted sweet potatoes with caramelized onions and cilantro dressing

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sweet potatoes with caramelized onions

Meet my new favorite obsession. I guess if I have to be obsessed with something, it should be healthy. This combination pretty much tops my list right now. Sweet potatoes with caramelized onions will make adopting that plant based diet a whole lot easier.

I read somewhere that caramelized onions are the new avocado. Don’t worry, my love for the avocado runs deep, but caramelized onions…pretty much anything with onions makes everything better.

I make this a little different each time, which means it lends itself to change rather easily. If you don’t have red onions, use yellow – that’s what I used the first time I made it.

I buy big bags of onions, never just one at a time and when I first made this, I had a lot of yellow onions, but this time I had a big bag of red onions, so red onions won out for the recipe writing.

You can also choose to keep this vegan or add a sprinkle of parmesan or feta to the top. I like the saltiness of kalamata olives, it hits the spot.

sweet potatoes and onions

Here are a few tips for keeping this quick and easy:

  1. Cut your sweet potatoes into small bite sized pieces – this helps them cook faster.
  2. Feel free to put those potatoes in the oven before it’s done preheating, totally fine.
  3. Start the onions as soon as the potatoes go in the oven, they need a little time – they will saute the entire time the potatoes are roasting. If they look like they’re getting a little too much color, turn the heat down.
  4. While the onions are cooking, make the dressing and just let it hang out.
  5. If you want the optional ingredients, prep those after you make the dressing and have them ready.
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Roasted sweet potatoes with caramelized onions and cilantro dressing

5 from 1 review

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  • Total Time: 30 minutes
  • Yield: 4 servings as a side

Ingredients

Roasted Sweet Potatoes:

1 large or 2 medium sweet potatoes, cubed into bite sized pieces – about 4 cups cubed

1 tablespoon extra virgin olive oil

Caramelized Onions:

2 medium or 1 large red onion, about 2 cups thinly sliced

1 tablespoon extra virgin olive oil

Cilantro Dressing:

1 tablespoon extra virgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 tablespoon chopped cilantro

Optional Toppings:

Crumbled feta

Kalamata olives

Pine nuts

More cilantro

Pomegranate arils 

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper. 

Add sweet potato cubes to the baking sheet and toss with 1 tablespoon olive oil and roast in the oven for 20-25 minutes or until soft. 

While the sweet potatoes are roasting, heat a small skillet over medium low heat and add 1 tablespoon olive oil and onions. Stir occasionally and saute for 20 minutes. 

Add all of the dressing ingredients to a jar and shake. 

When the potatoes are done roasting, add the onions to the pan and toss lightly. Drizzle with the dressing and add optional ingredients. 

Notes

This serves 4 for a side dish, but 2 for a main dish. 

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