Roasted Sweet Potatoes and Onions with Rosemary and Parmesan


xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" / Yield: 6 servings
Oven temperature: 375 degrees F

Tan-skinned sweet potatoes, peeled, cut into 1-inch cubes        2 3/4 lbs
Canola oil                                                                                 8 T
Garlic cloves, minced                                                                3
Salt                                                                                          2 1/2 tsp
Black pepper, coarsely ground                                                  1 1/2 tsp
Red onions, halved lengthwise, cut crosswise into 1/4 inch thick  slices                                                                                       1 1/2 lbs (about 3 medium)
Parmesan cheese, freshly grated                                                1/2 cup
Fresh rosemary, chopped                                                         1 T 

Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375 degrees.

Line 2 large baking sheets with foil.  Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil.  Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper.  Toss to coat, then spread in single layer.

Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil, and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper.  Toss to coat, then spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven.  Roast until potatoes are tender (about 30 minutes) and onions are tender and brown around edges (about 35 minutes), stirring every 10 minutes.  (Can be prepared 4 hours ahead.  Let stand at room temperature loosely covered with foil.  Rewarm uncovered in 375 degrees F oven about 10 minutes.)

Combine sweet potatoes and onions in shallow bowl.  Sprinkle with Parmesan cheese and rosemary and toss to coat.  Season with salt and pepper.  Serve.