I’m all about sweet potatoes. Sweet potato fries, chips, pancakes, waffles, muffins. You name it I’ve tried it and probably loved it. But when my brilliant friend Alina had John and I over for dinner a few weeks back she served us sweet potatoes like I’d never had before: roasted in fresh dill. Friends, I’m never going back to plain again.
This recipe is so simple yet lends itself to a number of different serving options. You could serve it at a side, add a protein during the roasting process such as chicken thighs, whip it up for breakfast alongside eggs, or use it as a frittata “crust.” The options are endless, and all delicious.
The recipe is also quick and easy: Simply dice up sweet potatoes with skin on, as well as some white onions and then toss it all together with olive oil, whole garlic gloves, a crack of salt and pepper and a load of fresh dill. Let it get roasty toasty for about 40 minutes or so and then do with it what you will.
I opted to toss mine over a bed of spinach and added a handful of toasted walnuts and bleu cheese. I was in warm salad heaven.
- 2 large sweet potatoes
- 1 small white onion
- 5 whole garlic cloves
- 4 Tbsp olive oil (or coconut oil)
- 1/4 tsp each sea salt and pepper
- 1 large bunch fresh dill, lightly chopped (about 1/2 cup)
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or foil. Lightly spray with non-stick spray.
- Rinse and scrub sweet potatoes and remove any dark spots. Then dice into 1-inch cubes and add to a large mixing bowl.
- Dice onion into rings and add to the bowl as well, along with the garlic cloves. Add olive oil and toss. Then season with salt, pepper and dill and toss again until well coated. Add to baking sheet in a single layer.
- Bake for 35-45 minutes or until soft and potatoes slide off a knife or fork with ease. Remove from oven and serve immediately. I added mine over a bed of fresh spinach and topped it with bleu cheese and toasted walnuts for a comforting warm salad. Will keep in an airtight container in the fridge for several days, or in the freezer for a month.
*nutrition is a rough estimate for one 3/4 cup serving