Oven Roasted Sweet Potatoes And Onions

The Bible is God’s Word so when we tell erring people what the Scriptures say (something we are commanded to do – Mt. 18: 15; Gal. 6:1; 2 Thes. 3:15; Jas. 5:19), it’s not us judging the other person with our words, but it is God judging them through His Word. We are only mediators and ambassadors, presenting to people through our words and actions, God’s verdict on the situation. This is the most loving thing we can do since sin is destructive and God is the one that they will face regarding their actions on these matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

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

INSTRUCTIONS

2
1997    
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,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 49 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 1167.6mg Potassium: 178.7mg Carbohydrates: 11.4g Fiber: 2.1g Sugar: 5.2g Protein: 1.3g