Sweetpotato: Roasted Sweets, Fennel, and Onions

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Roasting caramelizes the sugary juices in vegetables, bringing sweetness to the surface. Enjoy this hearty dish hot or warm—but not cold, or the sweets will lose their luscious texture. Once the dish is cooked, do not cover, or the vegetables will get mushy. Serve with pork, chicken, or game.


  • 3 medium sweetpotatoes (8 to 10 ounces each)
  • 2 small-medium fennel bulbs with greens
  • 2 large white or red onions
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 2 tablespoons full-flavored olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon hot pepper sauce


    1. Preheat oven to 425°F. Scrub sweets. Peel if skin is pitted or very thick. Quarter and drop into cold water. Bring to a full boil; boil 1 minute. With skimmer, transfer to a lightly oiled large baking dish or roasting pan that will hold all the vegetables closely.
    2. Trim off fennel tops and set aside. Quarter bulbs. Drop fennel into the boiling water and return to a boil. Meanwhile, peel and quarter onions. Drain fennel. Arrange with onions in baking dish. Blend vinegar, oil, salt, and hot pepper sauce. Paint vegetables with the mixture to coat evenly, reserving about 1 tablespoon.
    3. Set vegetables in oven. Roast until fully tender, about 40 to 60 minutes, turning several times and brushing with the remaining vinegar mixture and pan juices. Meanwhile, chop reserved fennel fronds for garnish, to taste.
    4. Serve hot or warm, sprinkled with chopped fennel greens.