Here's an alternative to all those extra sugary sweet potato recipes!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.

  • Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

197 calories; 9.4 g total fat; 0 mg cholesterol; 681 mg sodium. 27.2 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2004
This came out wonderfully! I added an onion and used olive oil instead of vegetable oil... and cooked until well done.. I will be making this often! Read More
(152)

Most helpful critical review

Rating: 3 stars
08/22/2005
I scaled the recipe down for 1 sweet potato...I used about a third of the packet of soup mix. I lined my pan with foil and tossed the potato chunks the oil and the soup mix in the pan to save on clean-up. I stirred about every ten minutes. I didn't have any problem with sticking but like some other reviewers mentioned many of the onion falkes burned pretty badly. The result still tasted OK I picked out the most charred pieces...but I definately wouldn't serve this to anyone I love! Read More
(49)
378 Ratings
  • 5 star values: 247
  • 4 star values: 88
  • 3 star values: 30
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
05/18/2004
This came out wonderfully! I added an onion and used olive oil instead of vegetable oil... and cooked until well done.. I will be making this often! Read More
(152)
Rating: 5 stars
05/18/2004
This came out wonderfully! I added an onion and used olive oil instead of vegetable oil... and cooked until well done.. I will be making this often! Read More
(152)
Rating: 5 stars
10/07/2007
These are really, really good! I liked that they were different from the usual cinnamon flavor you find in most sweet potato recipes. I used EVOO instead of veg oil and lowered the oven temp to 400. No problems with burned onions...just perfectly cooked yummy potatoes. Thanks Jessica! Read More
(121)
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Rating: 5 stars
11/09/2003
Mix sweet potatoes and white potatoes for another wonderful side dish! Read More
(96)
Rating: 3 stars
08/22/2005
I scaled the recipe down for 1 sweet potato...I used about a third of the packet of soup mix. I lined my pan with foil and tossed the potato chunks the oil and the soup mix in the pan to save on clean-up. I stirred about every ten minutes. I didn't have any problem with sticking but like some other reviewers mentioned many of the onion falkes burned pretty badly. The result still tasted OK I picked out the most charred pieces...but I definately wouldn't serve this to anyone I love! Read More
(49)
Rating: 5 stars
04/15/2012
Excellent recipe that's a welcome change from all the typical sugary sweet potato recipes! I cut the recipe in half and used olive oil vs. veg. oil. I also left the skin on the potatoes. This was so easy, yet so tasty! I cut back on the cooking time - more like 30 minutes and tossed this a couple of times during cooking. I would definitly make this again and perhaps do a combination of russet and sweet potaotes. Read More
(41)
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Rating: 4 stars
01/19/2010
I only used half as much soup mix as called for after reading the reviews... This recipe is a good start but it needs some tweaking. The first time I cooked it at 425 in a shallow pan and they still got a little burned. When I made this again and I combined the soup mix and oil a few hours ahead of time so the onions would soften. I baked it in a smaller pan covered with foil for 45 minutes at 350 (I was also making a pork roast). Then took off the foil for another 30 minutes til the roast was done... they came out much better nicely caramelized and the onion flavor wasn't overpowering:) Read More
(38)
Rating: 4 stars
12/08/2006
These didn't need the full cooking time and i took them out after about 25 minutes so they didn't burn. They were lovely a great side dish Read More
(37)
Rating: 5 stars
11/14/2007
I've done this same recipe using red potatoes, the soup mix gives it an awesome flavor. Good recipe. I may try the boxed vegetable soup mix and oil on cut up russet potatoes now too. Endless. Read More
(35)
Rating: 3 stars
12/08/2004
I liked the flavor overall but watch the little onions; they will burn. Read More
(22)