A Sweet Combination That's Not Dessert!

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Or any other snack for that matter.  Let's think about a unique Thanksgiving side dish combining Sweet Potatoes and Roasted Pearl Onions. Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about a fantastic way to use both...most likely in a way you haven't thought about before.  Billy told Tonia he peels the potatoes raw, dices them, then roasts them with the onions, along with salt and pepper and olive oil. Afterward, he takes fresh herbs and chestnuts and tosses them with the Sweet Potatoes and Onions.  Now here's the really sweet part, Billy told Tonia that as you roast the pearl onions, they get sweeter.  He says it's a unique flavor that's not really replicated with other types of onions, and makes for a delicious team up with the Sweet Potatoes.  Billy says you can use frozen chestnuts in this as well.  You might just be thankful this Thanksgiving, for something that really livens up the side dish choices!

4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)

2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 pound)

2 tablespoons extra-virgin olive oil

3/4 teaspoon garlic-pepper blend (such as McCormick)

1/2 teaspoon salt

Step 1

Preheat oven to 425°.

Step 2

Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.

Step 3

Bake at 425° for 35 minutes or until tender, stirring occasionally.