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This recipe was featured in Make-Ahead Holiday Helpers.
Sandra Randolph | United Cooperative Services
When Randolph was growing up, sweet potatoes were a holiday staple, though not a favorite of hers. “I hated them,” she says. “One day, I got the idea of using olive oil and roasting them. After I figured out the seasonings, I now love sweet potatoes!”
3–4 sweet potatoes, peeled and cut into 1-inch cubes
1 small sweet onion, cut into 1-inch sections
3 large cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/4–1/2 cup extra-virgin olive oil
1. Mix all ingredients together in a gallon zip-seal bag. Shake to mix well. Place in refrigerator 8 hours or overnight.
2. Preheat oven to 400 degrees. Spread sweet potato mixture evenly onto a shallow cookie sheet or roasting pan lined with foil. Add more oil if needed, and place in preheated oven.
3. Bake 30 minutes or until tips of potatoes and onions are browned.