This is an easy side dish that can be served during the holidays or during the colder months as a hearty main dish with your choice of protein on the side.
- 4 medium sweet potatoes
- 3 large red onions
- drizzle extra-virgin olive oil plus more for coating baking dish
- 1 tsp. ground cinnamon
- sea salt to taste
- freshly ground black pepper to taste
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Preheat the oven to 400 degrees F. Prepare a baking dish with olive oil using your hands to ensure the base and the sides are coated.
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With a sharp knife, remove and discard the top of each onion as well as one end of each sweet potato before you start using the mandoline to ensure you are slicing with a flat vegetable surface. Using a mandoline (link above to the brand I recommend), slice the sweet potatoes and red onion into thin slices.
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Layer the sweet potato and red onion slices in the prepared baking dish (10.5" x 7.5") ensuring that the sweet potato layer is the top and final layer. Drizzle the top of the grain with olive oil, sprinkle with cinnamon, sea salt and pepper. Bake for 35 minutes covered with parchment paper then bake uncovered for another 10 minutes or until golden brown and the sweet potatoes and onions are very tender.
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Remove from the oven and set aside to cool for 5 minutes before serving. Serve warm.
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Store leftovers in a sealed glass container for up to 3 days in the refrigerator or up to 1 month in the freezer.