I’m not sure where I got the recipe for the spiced apples, but I always serve it at holiday dinners and get praises on it.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 2 pounds sweet potatoes, peeled and diced
- ⅓ cup vegetable oil
- 2 (1 ounce) packages dry onion soup mix
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet.
- Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.
Reviews
I make it every Thanksgiving Day, and my family loves it!
I love this recipe as an alternative to the marshmallo/brown sugar version for Thanksgiving. I use the yellow sweet potatoes and they are a big hit with the turkey!
No changes…good as presented.
super good
Diced small and baked 40 minutes at 400. Delicious!
This roasted sweet potatoes deserves the five stars. I made mine with olive oil, about half the envelope of onion mix. Lowered the oven to 400 as someone else suggested. Also turned a few times during baking. So delicious. My husband loved it. I will definitely make it again!
I did 425 degrees and diced smaller = used live oil and done in 18 minutes. Delicious
Tasty and not too sweet.. crusted nicely too
I was looking for a sweet potato dish that didn’t rely on a lot of sweetness, but I wasn’t impressed with this recipe. It lacked flavor and the sweet potatoes were overcooked. I won’t be making this again.
This recipe is incredible! My whole family loves it so much. I make it every year.
Simple and easy. What’s not to like?
I make this for holiday meals and it’s a big hit!
I absolutely love this savory-sweet sweet potato recipe over the crazy sweet marshmallow and pineapple versions. I use olive oil instead of vegetable oil. It is the simplest of all my sides and all my guests rave about it every Thanksgiving. I plan to make more than the scaled to guest serving suggestion next year. I never have any left overs and my family wants them!
So delicious my kids loved it too!
Love this dish! Easy to make and delicious.
Made this as directed, but used 4 large sweet potatoes. Very good and easy!
I think this is fantastic. The only change I will make to it is to reduce the amount of oil. My husband who was not sure about it absolutely loved it.
For years I’ve made this recipe with white potatoes. Thanks for the alternative idea! Wonderful, simple way to eat your veggies!
Great dish! After reading the reviews I used a a gallon zip lock and put the oil and dried soup mix in it for about a half hour to soften the onions then added the potatoes and a little kosher salt and let that marinade for another half hour. Emptied the bag onto a cookie sheet put them in the oven at 350 for 1 about an hour. Perfect! Even my 2 teenage grandsons loved them.
I, like others, mixed with russet potato. I had one of each. I used a glass 9×13-inch pan. It worked beautifully. There were no burnt onions or anything. I also greased the pan with a olive oil spray. Baked at 425 degrees and it took only about 30 minutes. I had it cooking along with 4 chicken legs and 4 thighs. Just put the potatoes in 10 minutes after the chicken. I stirred the potato/onion mixture 3 times during the cooking process. I did use the whole packet of onion mix (Lipton’s) and it was fine and we didn’t feel it was too much even with just these two potatoes and one medium onion. Will definitely make again. I also like the health benefits that sweet potatoes provide.
Great alternative to overly sweet potatoes! I did use 1/4 cup olive oil instead of the recommended 1/3 cup of vegetable oil, though. Delish!!