Roasted Sweet Potatoes with Onions, Grapes and Feta
- Serving Size: 4
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
(BPT) Delight in new fall colors by building a meal around sweet potatoes with sweet, juicy grapes from California.
| Amount | Measure | Ingredients |
|---|---|---|
| 4 | medium | sweet potatoes |
| 1 | Tbsp | extra-virgin olive oil |
| 1 | jumbo | yellow onion, halved and thinly sliced |
| 1/2 | Tbsp | turmeric |
| 1 | Tbsp | white wine vinegar |
| 1/2 | kosher salt | |
| 1/2 | tsp | freshly ground pepper |
| 1 | cup | halved red or black California grapes |
| 2 | Tbsp | chopped toasted, salted pepitas |
| 2 | Tbsp | chopped cilantro |
| 2 | Tbsp | chopped mint |
| 1/4 | cup | crumbled feta |
To prepare:
Heat the oven to 400 F. Pierce the potatoes all over with a fork, place on a foil-lined sheet pan and bake for 1 hour or until potatoes are tender. Alternatively, wrap the potatoes in a damp paper towel and microwave 8-10 minutes or until soft.
While the potatoes are roasting, heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and lightly browned, about 8 minutes. Stir in the turmeric, vinegar and salt and pepper and cook 2 minutes longer. Stir in the grapes and turn off the heat.
When potatoes are done, cut off the top quarter of each potato, fluff the insides with a fork. Top with the onion mixture, pepitas, cilantro and mint and sprinkle with feta. Serve.
Nutritional information per serving: Calories 220; Protein 6 g; Carbohydrate 34 g; Fat 8 g (33% Calories from Fat); Sat Fat 2.5 g (10% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 270 mg; Fiber 5 g.
