Adapted from Epicurious

2 ¾ pounds tan skinned sweet potatoes (often labeled as yams), peeled, cut into 1-inch cubes
8 Tbsp peanut oil
3 garlic cloves, minced
2 ½ tsp salt
1 ½ tsp fresh ground pepper
1 ½ pounds red onions, halved and cut crosswise into ¼-inch slices
½ cup freshly grated Parmigiano-Reggiano
1 Tbsp fresh rosemary, chopped

Preheat oven to 375°.

Cover two large baking sheets with foil.

Place sweet potatoes on one and drizzle with most of oil, reserving 2 tablespoons for onions. Sprinkle with garlic, 1 ½ teaspoons salt, and 1 teaspoon freshly ground pepper.

Toss to coat and then spread out in a single layer.

Place onions on other sheet and sprinkle with remaining oil, salt and pepper. Toss to coat and spread into a single layer.

Place potatoes on center rack and onions on lowest rack.

Roast until potatoes are tender and onions are beginning to caramelize, stirring every ten minutes, about 30 minutes total.

Once potatoes are tender and onions are well caramelized mix in a bowl, sprinkle with cheese and rosemary and toss.

​Season to taste with more salt and pepper and serve.


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