This recipe is so simple yet lends itself to a number of different serving options. You could serve it at a side, add a protein during the roasting process such as chicken thighs, whip it up for breakfast alongside eggs, or use it as a frittata “crust.” The options are endless, and all delicious. The recipe is also quick and easy. Simply dice up sweet potatoes with skin on, as well as some white onions and then toss it all together with olive oil, whole garlic gloves, a crack of salt and pepper and a load of fresh dill. Let it get roasty toasty for about 40 minutes or so and then do with it what you will. I opted to toss mine over a bed of spinach and added a handful of toasted walnuts and bleu cheese. I was in warm salad heaven.
