1 large sweet potato
1 large sweet onion
1 cup fruity white wine or sherry
2 tablespoons dried savory
1 tablespoon dried orange zest (or fresh)
generous sprinkling of celery salt and pepper
1/3 cup olive oil
The first step is to chop the vegetables into roughly equal pieces, I quartered most everything except the large onion which I cut into eighths. I didn't peel anything (well, except the onions) I just scrubbed the skins very well, but you can peel them all if you like. Toss the vegetables in the rest of the ingredients and place in a large roasting pan. Cook at about 400 degrees for somewhere between 45 minutes and one hour, depending on how small you cut everything. Just cook them until you get burnt-edged onions and brown-edged sweet potatoes.
When you get these on the plate, sprinkle them with balsamic vinegar and a few gratings of very sharp cheese.