Roasted Sweet Potatoes with Onion, Dill and Caraway (gf)

Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishing.

“Onions, dill, and caraway seeds give flavour to a lot of Polish dishes. The twist with this dish is applying those flavors to a vegetable you don’t often find on a Polish menu: sweet potato. This recipe is very easy to make but feels like a restaurant quality side thanks to a punch of anise flavour from the caraway seeds.” –Corbin Tomaszeski

3 sweet potatoes or yams, peeled and sliced
½ sm white onion, thinly sliced
2 T extra virgin olive oil
2 T caraway seeds, toasted
salt and pepper, to taste
6 sprigs dill, finely chopped

Preheat the oven to 425°F.

In a large bowl, combine sweet potatoes (or yams), onions, oil and caraway seeds and season with salt and pepper. Mix well.

Spread mixture on a baking sheet and roast for 30-40 minutes, until lightly browned and tender. Season with salt and pepper.

Transfer sweet potatoes to a serving platter. Garnish with chopped dill and serve.

Serves 4.