Serves 4

• 1 ½ pounds sweet potatoes or yams, peeled and cut into 1-inch pieces

• 1 small red onion, peeled and chopped

• 2 TBSP extra-virgin olive oil

• 1 to 1 ½ tsp chili pepper

• 4 gloves garlic, chopped fine

Heat oven to 400 degrees. Place the prepared potatoes (or yams) and onions in a ziplock plastic bag. Drizzle the olive oil in. Shake bag to coat vegetables well. Next, spread the vegetables into a glass baking dish in one layer; sprinkle evenly with the chili powder. Cover with foil and roast for 35 minutes. Remove the foil, carefully add the chopped garlic evenly, then cook for 10-15 minutes, stirring until the vegetables are tender and lightly browned. Serve warm.