Name: Oven Roasted Sweet Potatoes and Onions
Ingredients: 4 md Peeled sweet potatoes, cut into 2 inch pieces (about 2 1/2 pounds)*; 2 md Vidalia or other sweet onions, cut into 1 inch pieces (about 1 pound); 3/4 ts Garlic-pepper blend (I used garlic salt and then pepper.); 1/2 ts Salt; Pam

I go further and say that there is a great need in the contemporary world for more Christian anger. We human beings compromise with sin in a way in which God never does. In the face of blatant evil we should be indignant not tolerant, angry, not apathetic. If God hates sin, His people should hate sin too. If evil arouses His anger, it should arouse ours too. What other reaction can wickedness be expected to provoke in those who love God?

John Stott

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	md	Peeled sweet potatoes, cut into 2 inch pieces (about 2 1/2 pounds)*
2	md	Vidalia or other sweet onions, cut into 1 inch pieces (about 1 pound)
3/4	ts	Garlic-pepper blend (I used garlic salt and then pepper.)
1/2	ts	Salt
		Pam

INSTRUCTIONS

* I would recommend precooking these in the microwave to cut down the
roasting time.
The original recipe in Cooking Light April 1997 called for a cooking time
of 30 minutes. Mine took closer to 90 minutes. I had only regular yellow
onions and they worked well.
Preheat oven to 425 degrees. Combine all ingredients in a 13x9 baking dish
sprayed with Pam. Spray potato/onion mixture lightly with Pam and repeat
every time you stir. Bake at 425 degreees for 35 minutes or until tender,
stirring occasionally. Posted to fatfree digest V97 #045 by
judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Apr 2, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”