Onion Roasted Sweet Potatoes Recipe - Allrecipes.com
Onion Roasted Sweet Potatoes Recipe
  • READY IN 55 mins

Onion Roasted Sweet Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
  3. 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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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!

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!

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!

Nov 09, 2003

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

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.

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

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.

Jan 19, 2010

I only used half as much soup mix as called for, after reading the reviews... This recipe is a good start but it needs some tweaking. The first time I cooked it at 425 in a shallow pan and they still got a little burned. When I made this again and I combined the soup mix and oil a few hours ahead of time so the onions would soften. I baked it in a smaller pan covered with foil for 45 minutes at 350 (I was also making a pork roast). Then took off the foil for another 30 minutes til the roast was done... they came out much better, nicely caramelized and the onion flavor wasn't overpowering :)


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  • 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.

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