Directions
Preheat the oven to 400°F.
In a large bowl, mix the sweet potato, red onion, Ararat, salt, and olive and lemon balsamic vinaigrette to combine well.
Transfer the mixture to a roasting dish and bake, covered with foil, for 30 minutes.
Rotate the dish, uncover, and roast for another 30 minutes or until potatoes are completely tender and lightly caramelized.
Recipe Note
Recipe Notes
If the sweet potatoes are very large, cut them in half before slicing to make half circle slices.
This recipe works great as a half batch for a smaller group or weeknight meal prep.
For easier cleanup, give your roasting dish a spray with nonstick cooking spray (particularly on the inside sides) so stuck food comes off with less effort.
Depending on how salty the olives are, the salt quantity may need adjustment to taste.
Variations and Ideas
Yukon gold potatoes, carrots or butternut squash would be great additions or substitutes to the dish. Cut into slices as above and swap in for all or half of the quantity of sweet potato and continue with the directions above.
For the full Rosh Hashanah celebration, complete the meal with:
Braised Brisket with Ayala and Pom
Marrakesh Carrot Tsimmes
Apple and Almond Salad
Coquelicot Vinaigrette
Moruno Pickled Celery and Raisins
Apple Olive Oil Cake
Holiday Challah
