4 lb sweet potatoes, peeled and cut into 1/2 inch chunks
2 Tb olive oil, divided
1/2 tsp plus 1/4 tsp sea salt, divided
fresh ground black pepper, to taste
zest of one orange
1 Tb honey
1 large red onion, thinly sliced
2 tsp fresh thyme leaved, divided
3 Tb panko bread crumbs
3 oz goat cheese, crumbled
Instructions
1. Arrange rack in upper third and 1 rack in lower
third of oven; preheat oven to 425 degrees. Spray
2 large rimmed baking sheets with cooking spray.
Divide potatoes evenly among sheets. Toss each
sheet of potatoes with divided oil and salt and
pepper. Spread potatoes in a single layer on each
sheet and put one sheet on upper third rack ant
the other sheet on the lower third rack. Roast for
10 minutes
2. In a small bowl, whisk orange zest, 2 Tb orange
juice and honey.
3. Remove potatoes from oven and drizzle with
orange juice mixture. Toss to coat. Return sheets
to oven, switching the rack positions, and roast
until potatoes are just tender and slightly
browned, 8-10 minutes.
4. Meanwhile, in a large skillet, heat remaining
oil on medium-low. Add onion and season with salt
and pepper, to taste. Cook, stirring occasionally,
until tender, lightly browned and caramelized, 15-
18 minutes.
5. Reduce oven temperature to 375 degrees. In an
11 x 7 inch baking dish, gently combine the
potatoes with the remaining orange juice mixture
and spread evenly over bottom of the pan. Layer
onions, panko,and cheese over top, evenly. Bake
until potatoes are hot and cheese is lightly
browned, 20-25 minutes. Let cool for 10 minutes---
serve hot or at room temperature.
242 calories per 2/3 cup serving
Originally Submitted
10/16/2012
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