roasted sweet potatoes 2

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.Prep:15 minsCook:30 minsTotal:45 minsServings:4Yield:4 servings


  • 4 cups chopped peeled sweet potato
  • 1 sweet onions (such as Vidalia┬«), cut into wedges
  • 2 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 pinch salt and ground black pepper to taste


  • Step 1Preheat oven to 425 degrees F (220 degrees C).
  • Step 2Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
  • Step 3Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Nutrition Facts

Per Serving: 224 calories; protein 2.6g; carbohydrates 31.3g; fat 10.2g; sodium 114.8mg.

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