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READY IN 55 mins

Onion Roasted Sweet Potatoes

Read Reviews (249)

"Here's an alternative to all those extra sugary sweet potato recipes!" — Jessica Schumacher

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 cups Change Servings

2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced

1/3 cup vegetable oil

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Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

May 18, 2004

This came out wonderfully! I added an onion and used olive oil instead of vegetable oil... and cooked until well done.. I will be making this often!

—Laura K

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Most Helpful Critical Review

Aug 22, 2005

I scaled the recipe down for 1 sweet potato...I used about a third of the packet of soup mix. I lined my pan with foil, and tossed the potato chunks, the oil and the soup mix in the pan to save on clean-up. I stirred about every ten minutes. I didn't have any problem with sticking, but like some other reviewers mentioned, many of the onion falkes burned pretty badly. The result still tasted OK, I picked out the most charred pieces...but I definately wouldn't serve this to anyone I love!

—KEANSOR

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314 Ratings

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Oct 07, 2007

These are really, really good! I liked that they were different from the usual cinnamon flavor you find in most sweet potato recipes. I used EVOO instead of veg oil and lowered the oven temp to 400. No problems with burned onions...just perfectly cooked yummy potatoes. Thanks Jessica!

—cookinme

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Nov 09, 2003

Mix sweet potatoes and white potatoes for another wonderful side dish!

—MATHGOD

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Dec 08, 2006

These didn't need the full cooking time and i took them out after about 25 minutes so they didn't burn. They were lovely, a great side dish

—Sunflower1

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Apr 15, 2012

Excellent recipe that's a welcome change from all the typical sugary sweet potato recipes! I cut the recipe in half and used olive oil vs. veg. oil. I also left the skin on the potatoes. This was so easy, yet so tasty! I cut back on the cooking time - more like 30 minutes and tossed this a couple of times during cooking. I would definitly make this again and perhaps do a combination of russet and sweet potaotes.

—Jillian

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Nov 14, 2007

I've done this same recipe using red potatoes, the soup mix gives it an awesome flavor. Good recipe. I may try the boxed vegetable soup mix and oil on cut up russet potatoes now too. Endless.

—Denise

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Dec 07, 2004

I liked the flavor overall, but watch the little onions; they will burn.

—MJLloyd

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Nutrition

Calories
197 kcal
10%

Carbohydrates
27.2 g
9%

Cholesterol
0 mg
0%

Fat
9.4 g
14%

Fiber
3.8 g
15%

Protein
2.2 g
4%

Sodium
681 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Onion Roasted Sweet Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 197
Calories from Fat: 84

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 681mg 27 %
** Potassium 382mg 11 %
Total Carbohydrates 27.2g 9 %
Dietary Fiber 3.8g 15 %
Protein 2.2g 4 %
Sugars 5.1g
Vitamin A 322 %
Vitamin C 6 %
Calcium 6 %
Iron 8 %
Thiamin 9 %
Niacin 10 %
** Vitamin B6 15 %
** Magnesium 10 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.