4large clovesgarlic(peeled and smashed with a knife)
¼cupGarlic and Lemon Infused Olive Oil(or oil of your choice)
sea salt and black pepper(to taste - see Notes for additional seasoning options)
Instructions
Preheat oven to 425 degrees. Line two baking sheets with foil, parchment, or a silicone liner. Set aside.
Peel and cut the sweet potatoes into 1-inch cubes.
Divide the potatoes between the two baking sheets. Add the chopped onions and garlic. Toss with olive oil* and season with salt and pepper**.
Roast the potatoes in the oven for 15 minutes. Use a thin, metal spatula to flip the potatoes and continue roasting until the potatoes are tender and browned, 15 to 20 minutes more.
Serve immediately, or allow to cool completely on the baking sheets, then place in and airtight container and refrigerate for up to 5 days.
Notes
All oven are different, your cooking times may be different as well.
White sweet potatoes, yams, even regular potatoes can be used in this recipe. Keep an eye on them!
*I used Garlic and Lemon Infused Olive Oil on one batch. I used bacon grease from my Oven Baked Bacon (recipe coming soon) for the second batch.