A savory and healthy swap for your Thanksgiving sweet potato side
Preheat oven to 450F.
Cut sweet potatoes into cubes about 1 inch square.
Peel red onions and cut into pieces slightly over 1 inch square.
Put sweet potatoes and onions into a bowl and toss with 2 tablespoons olive oil (or slightly more if you need it to get all the veggies coated with olive oil).
Spray a large baking sheet with non-stick spray or line with tinfoil. Spread the vegetables out on the baking sheet (use two baking sheets if they’re even slightly crowded.)
Roast about 15 minutes, then flip them over with a turner, roast 15 minutes more, then flip them over again.
Roast 10-20 minutes more, or until the sweet potatoes and onions are both nicely browned and sweet potatoes are soft. (They don’t get very crisp, but there should be some browning on the edges.)Total roasting time will be 40-50 minutes, depending on the size of the sweet potatoes, your pan, and the oven.
Season with salt and fresh-ground black pepper as desired, sprinkle with crumbled Feta, and serve hot!