Roasted Vegetables

Crispy Onion-Topped Sweet Potatoes

Submitted by Rivka Wachtel

Staten Island, NY

This recipe, from Real Life Kosher Cooking, originally called for Yukon Gold potatoes. The first time I made it, I decided it would look prettier to serve a mix of Yukon Gold and sweet potatoes. My family liked the sweet potato ones much more, so we dropped the Yukon Gold ones all together!

SERVES 8–10

• ¼ cup canola oil
• ¼ cup honey
• ¼ cup mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1½ tsp kosher salt
• 6 small sweet potatoes, peeled and sliced
• 1½–2 cups crispy onions (such as French’s)

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper, set aside.

In a large bowl, whisk together oil, honey, mustard, onion powder, garlic powder, and salt until combined. Add sweet potato slices. Toss to coat. Arrange on a baking sheet in a single layer. Sprinkle crispy onions over the potatoes, ensuring each potato slice has onions on it.

Bake uncovered for 40 minutes until potatoes are soft and onions are crispy.