Roasted Sweet Potatoes with Onions, Grapes and Feta
- Serving Size: 4
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
(BPT) Delight in new fall colors by building a meal around sweet potatoes with sweet, juicy grapes from California.
|1||Tbsp||extra-virgin olive oil|
|1||jumbo||yellow onion, halved and thinly sliced|
|1||Tbsp||white wine vinegar|
|1/2||tsp||freshly ground pepper|
|1||cup||halved red or black California grapes|
|2||Tbsp||chopped toasted, salted pepitas|
Heat the oven to 400 F. Pierce the potatoes all over with a fork, place on a foil-lined sheet pan and bake for 1 hour or until potatoes are tender. Alternatively, wrap the potatoes in a damp paper towel and microwave 8-10 minutes or until soft.
While the potatoes are roasting, heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and lightly browned, about 8 minutes. Stir in the turmeric, vinegar and salt and pepper and cook 2 minutes longer. Stir in the grapes and turn off the heat.
When potatoes are done, cut off the top quarter of each potato, fluff the insides with a fork. Top with the onion mixture, pepitas, cilantro and mint and sprinkle with feta. Serve.
Nutritional information per serving: Calories 220; Protein 6 g; Carbohydrate 34 g; Fat 8 g (33% Calories from Fat); Sat Fat 2.5 g (10% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 270 mg; Fiber 5 g.