Roasted Smokey Onions and Sweet Potatoes


Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This side dish has lots of sweet and smokey flavors, caramelized onions, and healthful organic sweet potatoes. It’s loaded with vitamins A and C, fiber, and antioxidants, things we can all use to build our immune systems—deliciously!


  • 1 extra-large onion or 2 large onions, cut in half, then each half into thick ribs, separated
  • 2 large organic sweet potatoes, cut into half, then each half cut into 4 wedges
  • 3 tablespoons extra-virgin olive oil
  • 5 tablespoons water
  • 2 teaspoons smoked sweet paprika
  • ¼ teaspoon smoked hot paprika (optional)
  • Sea salt, to taste


  1. Preheat the oven to 425°F.
  2. Spray a large glass baking dish or sheet pan with olive oil spray. Place the onions and the sweet potatoes into a bowl. Drizzle the olive oil and water evenly over the top and toss to coat the vegetables. Sprinkle the paprika and sea salt over the vegetables, and toss to coat. Turn the vegetables into the prepared pan. Use a rubber spatula to scrape the bowl of all the juices and spices and to spread the vegetables evenly.
  3. Bake in the preheated oven for about 50 minutes, occasionally stirring the vegetables to cook evenly, until the potatoes are tender and the onions soft and caramelized. Taste for seasonings.