Description
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.
Ingredients
- 4 cups chopped peeled sweet potato
- 1 sweet onions (such as Vidalia®), cut into wedges
- 2 cloves garlic, sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar, or more to taste
- 1 pinch salt and ground black pepper to taste
Instructions
- 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.
- Roast sweet potato mixture in the preheated oven
- turning frequently
- until the vegetables are soft and golden brown
- 30 to 35 minutes.
- Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4