Sweet Potatoes with Red Onion

(This is the picture from Bon Appetit... Ours was gone too fast to get a picture!)

My sister-in-law is quite the cook. Whenever we are invited over for a gathering I get so excited for the food. As we drive to her house Andy and I guess on what will be on the menu, hoping one of our favorites will be on it. Last year she made a Sweet Potato with Red Onion dish and it has since been one of my new favorites. It is TO DIE FOR and I do not even like Sweet Potatoes! I have been craving it all week so I decided to try and make it myself. I bought all the ingredients and followed the directions to a tee. I don't think mine was as pretty as Angie's, but it was just as yummy! I seriously licked the bowl clean. I asked Andy if he liked it and to not spare my feelings because this dish is going to become a regular in our household! Luckily, he liked it too!

I had to share this recipe with all of you because it will change your life! 

NGREDIENTS

• 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
• 8 tablespoons canola oil
• 3 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary

PREPARATION

• Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
• Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. DO AHEAD Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.
• Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

ENJOY!