Roasted Sweet Potatoes

A labor-saving alternate preparation of a favorite Thanksgiving tuber.

Ingredients:
2 large onions, coarsely chopped
~2 lbs sweet potatoes, sliced thinly
handful garlic, coarsely chopped
1-2 stems rosemary, chopped
salt & pepper to taste
heavy drizzle of olive oil

Combine ingredients in a 9x13" pan.

Hands work the best here; if you try to use a spoon, fork, or spatula you'll be chasing escapees across the counter.

Check the seasoning by giving one of your fingers a lick on the way to the sink. It should be reasonably salty, because the sweet potatoes suck up salt as they cook.

Cover the pan in foil; at this point you can set it aside in a cool place while you prepare the rest of your Thanksgiving dinner. You can even do it a couple of days in advance, though I'd recommend adding a bit of lemon juice to the mix to help prevent oxidation.

Bake the foil-covered pan at 350F until the potatoes are barely fork-tender, then remove the foil and bake another 10-15 minutes.

Serve warm.

Leftovers save extremely well, and are particularly good additions to omelettes or scrambled eggs.