Roasted Sweet Potatoes with Red Onions
PersonalPoints™ per serving

Total Time: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Serves: 6
Easy



It is hard to think of a more satisfying side dish for your next dinner than these jewel-like roasted vegetables. Roasting brings out the sweetness of the potatoes and onions and makes them a warm fall and winter go-to side. With only 10 minutes of active prep, you can create your remaining dishes while the oven does the heavy lifting. Want a smokier flavor? Try grilling the vegetables instead. Add a kick of spice to the dish by substituting 1/4 teaspoon of chipotle chile flakes for the chili powder. Serve these gems alongside pork tenderloin, grilled steaks, or roasted chicken. These versatile vegetables will be a year-round favorite.
Ingredients:
  • 4 sprays cooking spray
  • 2 large uncooked sweet potatoes, cut into bite-sized chunks
  • 1 large uncooked red onion, cut into 1-inch chunks
  • ¼ tsp Chili powder
  • ¼ tsp table salt
  • ⅛ tsp black pepper, freshly ground
  • 1 tbsp white wine vinegar
  • 1 oz frozen apple juice concentrate (undiluted), about 2 tbsp

Instructions
  1. Preheat oven to 400ºF. Coat a nonstick baking sheet with cooking spray.
  2. Place potatoes and onion on a prepared baking sheet and coat with cooking spray; toss to mix and coat. Roast until tender, about 45 to 55 minutes. Remove from oven and let cool slightly; spoon into a serving bowl.
  3. Meanwhile, in a small bowl, stir together chili powder, salt, pepper, vinegar, and apple juice concentrate; spoon over vegetables and toss to coat.
  4. Serving size: 2/3 cup
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