[Recipe comes from Stacey Sprenz @ cookeatlife.com. I was lucky enough to attend a Farm-to-Fork demonstration by Stacey at Whisk cooking store (Waverly Place, Cary NC) over the weekend. She shared this wonderful sweet potato recipe.]

5-6 medium size sweet potatoes (Garnets work great for this recipe!)
1 yellow onion
2-3 T olive oil
1 t garlic salt
pepper to taste
3-4 T olive oil
1-2 T spicy honey (I used Cloister Arbol Chili Honey)
2 T lemon juice
1/4-1/2 c chopped parsley

Peel sweet potatoes, halve them, cut into 1/4" slices. Cut onion in half and slice thinly. Toss sliced potatoes and onions in 2-3 T olive oil to coat, season with pepper. Spread mixture on baking sheet and roast at 400 degrees until onions caramelize and potatoes begin to burn on edges, about 20-25 minutes. Transfer potato mixture to large bowl. Add lemon juice, honey, and garlic salt. Stir just to combine. Add chopped parsley and stir again. Serve immediately or chill for a cold salad.

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