Ingredients
- Sweet Potatoes: 2 medium, peeled and cubed
- Olive Oil: 2 tablespoons
- Red Onion: 1/2 medium, thinly sliced
- Garlic: 2 cloves, minced
- Cherry Tomatoes: 1 cup, halved
- Kalamata Olives: 1/2 cup, pitted and halved
- Feta Cheese: 1/4 cup, crumbled
- Dried Oregano: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced red onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Remove the skillet from the heat and add the halved cherry tomatoes, Kalamata olives, and dried oregano. Stir to combine.
- Step 5: Once the sweet potatoes are roasted, add them to the skillet with the tomato mixture. Gently toss to combine.
- Step 6: Transfer the sweet potato mixture to a serving dish and sprinkle with crumbled feta cheese before serving.
Notes
- Store leftover Mediterranean sweet potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of olive oil to revive the flavors and textures.
- Serve these sweet potatoes as a vibrant side dish to grilled chicken or fish, or as a flavorful vegetarian main course.
- Don't overcrowd the baking sheet when roasting the sweet potatoes; spread them out for optimal caramelization and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American