I have bee promising one of my Sisters to post this recipe for a few weeks now. Today is the day. The roasted sweet potatoes and beets are so delicious together and the carnalized garlic and onion are just scrumptious. The original recipe doesn’t have beets however I decided to add them and they brought an even deeper flavor to this dish.

Prep time is about 10 minutes and cooking time is 1 hour 5 mins.

INGREDIENTS

6 cups peeled and diced sweet potatoes (2-3 large potatoes)

3 beets, peeled and diced

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme

1/2 teaspoon pepper

2 teaspoons salt

1/2 teaspoon paprika

1 head garlic (12-15 cloves), minced

1 medium onion diced

1/3 cup EVOO

INSTRUCTIONS

1. Preheat oven to 450 degrees
2. Add diced sweet potatoes and beets to a glass casserole dish
3. Sprinkle with garlic powder, onion powder, thyme, pepper, salt, and paprika
4. Drizzle on olive oil to coat
5. Toss to combine
6. Roast for 55-65 minutes stirring 3-4 times to avoid burning
7. Once sweet potatoes have 15 minutes to cook, add the garlic and onion to a skillet with 1 teaspoon EVOO
8. Cook onion and garlic for 12-15 minutes over medium heat, stirring often, until soft and caramelized
9. When sweet potatoes are done, remove from the oven, add the garlic and onion mixture, stir to combine

This has become my go to dish and besides being full of nutrition it is super flavorful.

Enjoy!