Sweet Potatoes with Olive and Lemon

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.

Author

Helen Park

Servings

8

Category

Side Dish

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

1. Preheat the oven to 400°F.
2. In a large bowl, mix the sweet potato, red onion, Ararat, salt, and olive and lemon balsamic vinaigrette to combine well.
3. Transfer the mixture to a roasting dish and bake, covered with foil, for 30 minutes.
4. Rotate the dish, uncover, and roast for another 30 minutes or until potatoes are completely tender and lightly caramelized.