Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan

Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan are a delicious change from the usual sugary sweet potato dishes that show up this time of year! Check out Sweet Potato Recipes for more ideas for sweet potatoes!

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Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan found on KalynsKitchen.com

Through the years I’ve added a lot of ideas for roasted vegetables to my collection of healthier Thanksgiving recipes, and this favorite recipe for Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan is something that’s a great alternative to the overly-sweet orange sweet potatoes you often see this time of year.  In case you need help with the mental image, think golden roasted white sweet potatoes, crispy carmelized red onions, a hint of rosemary,  and a little Parmesan cheese tossed with the sweet potatoes when they come out of the oven.  This is something many people will enjoy if they aren’t fans of the sweeter orange-fleshed sweet potatoes.

I’m also going to include a little sweet potato information here as a PSA for all those families who talk about the “candied yams” they have at Thanksgiving.  Most people in the U.S. are confused about the differences between sweet potatoes and yams, (although the white-skinned types used in this dish are almost always called sweet potatoes.) Unless you’ve lived in the tropics, the orange-fleshed “yams” you’ve eaten are really sweet potatoes, but the confusion started when they were purposely labeled yams to distinguish them from the white fleshed type.

True yams are grown in Africa and Asia, and are drier and starchier than sweet potatoes.  And you might like to know that Sweet potatoes are only distantly related to potatoes, which is probably why they’re so much lower on the glycemic index. (This recipe was updated with step-by-step photos, better instructions, and a PSA about sweet potatoes in November 2012.)

Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan found on KalynsKitchen.com

Shown here are two of the white sweet potatoes used in this recipe, and in the back is an orange-fleshed sweet potato of the type often called “yams” in U.S. grocery stores. Peel sweet potatoes and cut up into pieces slightly over one inch.  Chop the red onions just slightly smaller.  Toss with the oil, 1 tablespoon of the chopped rosemary, salt, and fresh ground black pepper to toast and spread out on a roasting pan.  (Mine are a little crowded; use two pans if you need to.)

Roast at 400F/200C for 35-40 minutes or longer, turning occasionally. While the sweet potatoes are roasting, finely chop the second tablespoon of rosemary and mix with freshly-grated Parmesan. Toss the hot sweet potatoes and onions with the Parmesan-rosemary mixture and serve hot.

More Delicious Ideas for Thanksgiving Sweet Potatoes:

Roasted White Sweet Potatoes in Garlic and Ginger from Weird Combinations
Grilled Sweet Potato Salad with Green Onions, Basil, Thyme, and Feta from Kalyn’s Kitchen
Butternut Squash and White Sweet Potato Mash from Sweet Basil
Twice-Baked Sweet Potatoes with Feta and Sumac from Kalyn’s Kitchen
Mirin Sweet Potatoes from Use Real Butter
Ten Favorite Deliciously Healthy Sweet Potato Recipes ~ Kalyn’s Kitchen

Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan

Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan are a delicious change from the usual sugary sweet potato dishes that show up this time of year!

Ingredients:

  • 3-4 medium tan-fleshed sweet potatoes (white skin)
  • 2-3 medium red onions
  • 3 T olive oil (could probably get away with less, but I reduced it a lot from the original recipe)
  • 2 T finely chopped fresh rosemary, divided (I’ve also made this with frozen rosemary, If you only have dried rosemary I would grind it.)
  • 1 tsp. sea salt
  • fresh ground black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400F/200C and spray a large roasting pan with non-stick spray or mist with olive oil.
  2. Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.)
  3. Cut sweet potatoes into pieces just over 1 inch and onions into pieces slightly smaller.
  4. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, sea salt, and fresh ground black pepper.
  5. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 35-40 minutes or slightly longer.  (I would stir a few times.)
  6. Combine fresh-grated Parmesan and finely chopped rosemary in small bowl.
  7. Remove vegetables from oven and toss with Parmesan-rosemary mixture.
  8. Serve hot.

Notes:

How to do frozen rosemary

Slightly adapted from Bon Appetit, November 2002.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are a good vegetable choice for phase two or three of the South Beach Diet, and Savory Roasted White Sweet Potatoes with Red Onions, Rosemary, and Parmesan would be a good Thanksgiving recipe as an alternative to sweet potatoes cooked with butter and brown sugar. Sweet potatoes are too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
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