2 extra-large sweet potatoes, peeled and cut into small cubes

oil, for roasting and sautéing

1/4 cup Gefen Cornflake Crumbs

3 tablespoons Pereg Bread Crumbs

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 large onion, diced and caramelized (or 2 cubes Gefen Frozen Sautéed Onions)