Ingredients
2
lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
1
large onion, thinly sliced, slices cut in half
2
tablespoons olive oil
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
tablespoons fresh orange juice
1
tablespoon chopped fresh rosemary leaves
Preparation
Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.
