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Roasted Sweet Potatoes with Onions, Grapes and Feta

  • Category:
  • Submitted By:
  • Town/State: CA
  • 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.

Amount Measure Ingredients
4 medium sweet potatoes
1 Tbsp extra-virgin olive oil
1 jumbo yellow onion, halved and thinly sliced
1/2 Tbsp turmeric
1 Tbsp white wine vinegar
1/2 kosher salt
1/2 tsp freshly ground pepper
1 cup halved red or black California grapes
2 Tbsp chopped toasted, salted pepitas
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/4 cup crumbled feta

To prepare:

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.