Food and prop styling Renee Muller
Photography Hudi Greenberger

This dish is a prime example of “simple is better.” You’ll enjoy the great flavor that the crumbs impart, along with the super taste of roasted veggies. Bon appetit!

SERVES 4–5

• 2 extra-large sweet potatoes, peeled and cut into small cubes
• oil, for roasting and sautéing
• ¼ cup cornflake crumbs
• 3 Tbsp bread crumbs
• ½ tsp sugar
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 large onion, diced and caramelized (or 2 cubes frozen sautéed onions)

Preheat oven to 425°F (220°C).

Place sweet potatoes onto baking sheet and drizzle with oil, tossing to coat. Roast for 25 minutes and remove from oven.

In the meantime, combine crumbs and spices in a large frying pan and toast over medium heat until beginning to brown. Add sweet potatoes and onions and toss, continuing to sauté until sweet potatoes are soft and fully coated.

(Originally featured in Family Table, Issue 756)