2 lbs. sweet potatoes, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1 Maui, Vidalia or other sweet onion, cut into
1-inch cubes
1 tablespoon olive oil
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped Italian parsley
Heat oven to 375°F. Evenly arrange sweet potato slices over baking sheet. Drizzle with 1 tablespoon olive oil. Stir potato slices to lightly coat with oil, leaving them in a single layer.
Place onion pieces on another baking sheet. Drizzle with 1 tablespoon olive oil. Stir onions to lightly coat with oil, leaving them in a single layer. Bake potatoes and onions 30 minutes or until potatoes are slightly soft and onions are tender but not brown. Transfer potatoes to large bowl.
In blender, combine onions, water, extra-virgin olive oil, lemon juice, vinegar, nutmeg, salt and pepper. Cover and blend until smooth. Pour over potatoes, toss. Add parsley, toss again.
6 (1-cup) servings.