1
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces.
Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack.
Reserve 1 TBSP dressing (2 TBSP for 4 servings) in a second small bowl (you’ll use it in step 3).