Name: Sweet Potatoes with Olive and Lemon
Yield: 8
Ingredients: 4 pounds sweet potato, peeled and sliced ¼” thick (1812g); 2 medium red onion, peeled, cut in half, and sliced ¼” thick (200g); 1Tbsp Ararat blend (6g); 1Tbsp fine sea salt (15g); 1 cup Olive and Lemon Balsamic Vinaigrette (240g)

Sweet potato goes well at any time of day. These sweet potatoes are a part of the La Boite Rosh Hashanah but would be great with roasted fish or chicken, a hearty green salad, or a fried egg.

Sweet Potatoes with Olive and Lemon

Helen Park

Servings/Yield

Ingredients

4 pounds sweet potato, peeled and sliced ¼” thick (1812g)
2 medium red onion, peeled, cut in half, and sliced ¼” thick (200g)
1Tbsp Ararat blend (6g)
1Tbsp fine sea salt (15g)
1 cup Olive and Lemon Balsamic Vinaigrette (240g)

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.