Roasted Sweet Potatoes with Caramelized Onions & Goat Cheese
Prep time
Cook time
Total time
This is an incredibly satisfying and tasty vegetable dish. you can even make the majority of it the day before! (Adapted from Clean Eating magazine)
Serves: 10
  • 2 Tbsp. extra virgin olive oil
  • 4 lbs. sweet potatoes, peeled and cut into ½ inch chunks
  • ½ tsp. plus ⅛ tsp. sea salt, divided
  • Freshly ground black pepper
  • Zest 1 orange
  • 4 Tbsp. orange juice, divided
  • 1 Tbsp. honey
  • 1 large red onion, thinly sliced
  • 2 tsp. fresh thyme, divided
  • 3 Tbsp. whole wheat panko bread crumbs
  • 3 oz. goat cheese, crumbled
  1. Arrange 1 rack in upper third and 1 rack in lower third of oven.
  2. Preheat oven to 425 degrees.
  3. Line two baking sheets with parchment.
  4. Divide potatoes evenly among sheets.
  5. Toss each sheet of potatoes with ½ Tbsp. oil, ¼ tsp. of salt and pepper. Spread potatoes in single layer and put one sheet in upper and one sheet in lower third of oven.
  6. Roast for 10 minutes.
  7. In a small bowl, whisk together orange zest, juice and honey.
  8. Remove potatoes from oven and drizzle with orange juice mixture, dividing evenly.
  9. Toss to coat and spread potatoes in a single layer.
  10. Return sheets to oven, switching rack positions, and roast until potatoes are just tender and lightly browned, 8-10 minutes. Set aside.
  11. Meanwhile, heat remaining 1 Tbsp. olive oil on medium low in a large skillet. Add onion and season with remaining ⅛ tsp. salt and pepper.
  12. Cook, stirring occasionally, until tender, lightly browned and caramelized, 15-18 minutes. ( If making ahead of time, cover and refrigerate potatoes and onions in separate containers and bring to room temperature before proceeding with next step.)
  13. Reduce oven temperature to 375 degrees.
  14. In an 11 x 7 baking dish gently combine potatoes, remaining 2 Tbsp. orange juice and 1½ tsp. thyme and spread evenly.
  15. Layer onions, panko, and cheese over top.
  16. Bake until potatoes are hot and cheese is lightly browned, 20-25 minutes.
  17. Let cool for 10 minutes. Sprinkle with remaining ½ tsp. thyme.
  18. Serve hot or at room temperature.
Nutrition Information
Serving size: ⅔ cup Calories: 242 Fat: 5 g Carbohydrates: 46 g Sodium: 255 mg Fiber: 8 g Protein: 5 g