Skip to main content

SRC Reveal: Roasted Sweet Potato with Onion and Fennel

It's time for Group B's November 2016 for the Secret Recipe Club. And, sadly, this is the end of the line for this club. I've been part of the SRC for many years and the hostess for Group B for the last couple of years. As membership in the club dwindles, it gets harder and harder for Sarah, the club's owner and blogger behind Fantastical Sharing of Recipes, to make the assignments without repeating blogs. She has done a tremendous job and I am grateful for all the bloggers I've met. So, we're going out on a high note and I'll definitely keep up with many of the bloggers.

This month I was assigned to 2 Cookin' Mamas, a blog run by the mother-daughter team of Linda and Christina. Linda lives in Florida while Christina resides in Georgia. They joined forces, started a food blog, and even co-authored a cookbook to share their love of cooking and show how easy it can be.

Christina is a certified nutritionist and DDPYOGA instructor who discovered a passion for healthy cooking after her son was born. She writes that she "wanted to get back into shape and was determined to learn to cook quick & healthy meals for [her] growing family while still meeting the demands of work and baby." So, as she says, she called on the best chef she knew to help her. Mom to the rescue!

I love, love, love, that they have a gluten-free collection and wine collection! Their Blue Cheese Zucchini Burgers caught my eye and I have always wanted to make Meatloaf Cupcakes! Soon, I promise. On the sweet side of things, their Upside Down Banana Cake looks beautiful and unique. But, in the end, I decided to go with a quick side dish that I have, now, make multiple times. It's quick and easy!

Roasted Sweet Potato with Onion and Fennel
Slightly adapted from their Roasted Sweet Potato with Onion

I did substitute fresh garlic for garlic powder, used paprika instead of a seasoned pepper blend, and - I think - the biggest departure: I added fresh fennel to the roasting tray.

Linda and Christina share, about sweet potatoes, "They are full of carotenoids, a plant pigment that the body can turn into Vitamin A, and are a great source of antioxidants that may help prevent certain cancers and heart disease as well as strengthen your immune system. Sweet potatoes are also a good source of Vitamin C, potassium and fiber. Convinced?" Yep.


  • 2 medium sweet potatoes, peeled and cut in large chunks
  • 1/2 medium onion, peeled and cut into thin slices
  • 1/2 fennel bulb, trimmed and cut into thin slices
  • 2 cloves garlic, crushed and minced
  • 2 T olive oil
  • 1/2 T paprika

Preheat oven to 425 degrees F. Place the sweet potatoes, onion, fennel, and garlic in a large mixing bowl. Sprinkle with paprika and drizzle with olive oil. Toss to coat completely.

Roast for 40 to 45 minutes - until the potatoes are easily pierced with a fork but the outsides are slightly crisped. Serve immediately.


  1. Roasted sweet potatoes are so delicious!! I love having the chilly weather and being able to turn on the oven!!

  2. What a lovely side dish! I am such a fan of sweet potatoes and pairing them with fennel is a great idea. Thanks for being such a great group B host as well!

  3. What a GORGEOUS fall dish Cam! Thank you so much for all your coordination over the years for this group. You are very appreciated!

  4. Roasted vegetables are the best! Great choice!

  5. You can never go wrong with a roasted sweet potato! Thanks for hosting group b!

  6. The addition of fennel sounds intriguing! Thank you for all your hard work with group B. It's been fun.

  7. Yum! I love healthy sides! Thank you for being such a wonderful hostess! You were so great to work with!

  8. I'm so glad you liked the recipe Camilla! And I adore fennel and wish I'd thought to add that. Just want to express my thanks for the great job you did as hostess and let you know how wonderful it was to work with you. I'll be back to visit your site often.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa