This is a recipe from one of my favourite magazines “Nutrition Action”. Each month I look forward to receiving this magazine in the mail. They have great articles that are easy to read and are applicable to everyone. The magazine also usually includes a few tasty recipes. I enjoyed this recipe because of the natural sweetness of the roasted sweet potatoes and onion.
Sweet potatoes are a versatile and nutritious root vegetable. When you are selecting them, choose ones that are firm and do not have any cracks, bruises or soft spots. Cold temperatures can have a negative impact on their taste, so avoid purchasing ones that are displayed in the refrigerated section of the produce department.
If you don’t have any sweet potatoes, yams can be used as a substitute.
Roasted Sweet Potatoes & Onions
500 grams (about 2) sweet potatoes, peeled and chopped into half-inch cubes
1 large onion, chopped
2 tbsp canola oil
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 tsp low sodium soy sauce
- Preheat oven to 400 F. Prepare a baking sheet.
- Mix together all of the ingredients so that sweet potato onion are well coated with the oil, vinegar, sugar, and soy sauce.
- Roast about 25 minutes, or until potatoes are tender
- Allow dish to sit about 5 minutes before serving.
Recipe adapted from Nutrition Action Health Letter, November 2012 edition