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15 minutes
45 minutes
- 2 lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
- 1 large onion, thinly sliced, slices cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh orange juice
- 1 tablespoon chopped fresh rosemary leaves
- Preheat oven to 425°F. Combine sweet potatoes, onion, oil, salt, and pepper in a large bowl, ensuring everything is evenly coated. Spread the mixture in a single layer on an ungreased 17x12-inch half-sheet pan.
- Bake for 25 minutes uncovered, or until tender. Stir, then bake for an additional 5 minutes.
- Combine the refreshing orange juice and aromatic rosemary in a large bowl, then add the potato mixture and gently toss to coat evenly.
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