·3 sweet potatoes, diced into 1” cubes
·1 small white onion, thinly sliced
·5 whole garlic cloves
·4 tablespoons olive oil (or coconut oil)
·1/4 teaspoon each sea salt
·1/4 teaspoon black pepper
·1 large bunch fresh dill, lightly chopped (about 1/2 cup)
Preheat oven to 375 °F and line a baking sheet with parchment paper or foil. Lightly spray with non-stick spray. Add diced sweet potatoes to a large mixing bowl, then add the sliced onions and garlic cloves. Season with olive oil, salt, pepper and dill, then toss again until well coated. Add evenly to baking sheet in a single layer. Bake for 35-45 minutes, or until potatoes are fork tender. Remove from oven and serve over a bed of fresh spinach and top with bleu cheese and toasted walnuts for a comforting warm salad. Will keep in an airtight container in the fridge for several days, or in the freezer for a month. Enjoy!
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