Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, coarsely chopped
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into uniform 1-inch cubes.
  3. In a large mixing bowl, combine the cubed sweet potatoes and chopped onion. Drizzle with olive oil and add minced garlic and rosemary. Toss until evenly coated.
  4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring pieces are not touching.
  5. Roast for 20 minutes, then remove the tray and flip the potatoes with a spatula.
  6. Return to the oven for another 10–15 minutes until the edges are mahogany-colored and the interiors are velvety.