Photo of Roasted sweet potatoes with red onions by WW

Roasted sweet potatoes with red onions

0 - 2
PersonalPoints™ per serving
Total Time
1 hr 5 min
10 min
55 min
It is hard to think of a more satisfying side dish for your next dinner than these jewel-like roasted vegetables. Roasting brings out the sweetness of the potatoes and onions and makes them a warm fall and winter go-to side. With only 10 minutes of active prep, you can create your remaining dishes while the oven does the heavy lifting. Want a smokier flavor? Try grilling the vegetables instead. Add a kick of spice to the dish by substituting 1/4 teaspoon of chipotle chile flakes for the chili powder. Serve these gems alongside pork tenderloin, grilled steaks or roasted chicken. These versatile vegetables will be a year-round favorite.


Cooking spray

4 spray(s)

Uncooked sweet potato(es)

2 large, cut into bite-sized chunks

Uncooked red onion(s)

1 large, cut in 1-inch chunks

Chili powder

¼ tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

White wine vinegar

1 Tbsp

Frozen apple juice concentrate (undiluted)

1 oz, about 2 Tbsp


  1. Preheat oven to 400ºF. Coat a nonstick baking sheet with cooking spray.
  2. Place potatoes and onion on prepared baking sheet and coat with cooking spray; toss to mix and coat. Roast until tender, about 45 to 55 minutes. Remove from oven and let cool slightly; spoon into a serving bowl.
  3. Meanwhile, in a small bowl, stir together chili powder, salt, pepper, vinegar, and apple juice concentrate; spoon over vegetables and toss to coat.
  4. Serving size: 2/3 cup