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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes