Recipe: Baked Sweet Potatoes and Sweet Onions

BAKED SWEET POTATOES AND SWEET ONIONS

2 pounds sweet potatoes, cut into thin slices
1 1/2 pounds sweet onions, cut into paper-thin slices
Salt
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh sage or thyme
3 cups pineapple or orange juice, or a combination
2 tablespoons unsalted butter

Preheat oven to 350 degrees F. Coat a medium to large baking dish with cooking spray.

Alternate layers of sweet potato and onion slices in dish, sprinkling each layer with salt and pepper to taste, parsley and sage. Pour juice over the top. Dot with butter. Cover with foil.

Bake 1 hour. Remove foil and bake 30 minutes more or until tender, basting every 10 minutes with the juices in the pan.

Servings: 8-10
Adapted from source: The Potato Garden by Maggie Oster