Roasted Sweet Potatoes & Onions

Cooking Time: 20-30    Servings: 4-6

This is one of our favorite weeknight side dishes at The Olive Scene! Watch Anne present a Facebook Live demonstration of this delicious recipe:

Products needed:

Traditional 18 Year Balsamic Vinegar


  • 2 sweet potatoes, sliced into 1/8” thick coins, or chopped into 1/2" pieces
  • 1 onion, quartered then cut into ½” slices, or into large pieces
  • 1-2 tablespoons Olive Scene bold Extra Virgin Olive Oil
  • ½ teaspoon sea salt, to taste
  • lots of freshly ground black pepper


  1. Preheat oven to 400°.
  2. Combine all ingredients in a large bowl.
  3. Toss to coat evenly, separating the potato slices as needed.
  4. Prepare a baking sheet with aluminum foil or parchment paper, for easy clean up.
  5. Transfer vegetables to the baking sheet, and spread in a single layer.
  6. Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.
  7. Optional: for extra color and crispness, you can put the pan under your broiler for a few minutes.

This recipe is so versatile! You can use your favorite spice blend, seasoned salt, or chili paste/flakes.

Used a fused or infused olive oil for a change in flavor: Chipotle or Harissa Olive Oil for spiciness; Gremolata or Rosemary for herbed flavor; Blood Orange or Persian Lime Olive Oils for a hint of citrus. 

Drizzle a tablespoon of balsamic vinegar on the vegetables after cooking: Cinnamon Pear, Vermont Maple, and Vanilla Balsamic Vinegars are favorites.

Add grated Parmesan or feta cheese, toasted nuts, or fresh herbs before serving.