Thyme-Scented Roasted Sweet Potatoes and Onions


Side Dish
Thyme-Scented Roasted Sweet Potatoes and Onions

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Servings and Ingredients

Serves 10
2 large unpeeled sweet potatoes (about 1-1/4 pounds)
2 tbsp. canola oil
1 tsp. dried thyme
½ tsp. salt
½ tsp. paprika, preferably smoked
⅛ tsp. ground red pepper, optional
1 medium sweet or yellow onion, cut into chunks


  1. Preheat oven to 425 degrees. Coat 15-by-10-inch jelly roll pan with nonstick cooking spray.
  2. Cut sweet potatoes into 1-inch chunks. Place in large bowl. Add oil. Toss well. Add thyme, salt, paprika and, if desired, red pepper. Toss well. Add onion. Toss.
  3. Spread vegetables in single layer on prepared pan. Bake 20 to 25 minutes or until very tender, stirring after 10 minutes. Let stand 5 minutes before serving.

Nutrition facts


78 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Sodium: 148mg
  • Total Carbohydrates: 13g

Recipe Source:

Diabetic Cooking, Nov/Dec, 2007 issue.