Easy: Roasted Sweet Potatoes with Red Onions

DSC_0816 (2)

An elegant side dish that goes well with your holiday meals and happens to be free of common food allergens. If you would like to add a little more to this dish, add fresh thyme, honey, and/or cinnamon.

*Always double check ingredients to make sure they are safe for you and your guests.

Roasted Sweet Potatoes and Red Onions

6-8 small yams, cut into large cubes

3 red onions, large cubed

1/4 cup canola oil

1 teaspoon sea salt

fresh cracked pepper to taste

Preheat the oven to 450 degrees F.

In a large glass baking dish, toss all of the ingredients together.

Roast for 35-40 minutes. Serve warm.

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

One thought on “Easy: Roasted Sweet Potatoes with Red Onions”

Leave a Reply to paulettemotzko Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s