Savory Sweet Potatoes

I had some sweet potatoes from the farmers market that I decided I'd better get used. Neither Bud nor I are huge fans of the sweet, sweet potatoes that generally go along with Thanksgiving and Christmas. You know - the ones with brown sugar, butter, cinnamon and either pecans or marshmallows or both. He doesn't like them that way at all and I like them about once a year. They are just too sweet, sort of cloyingly sweet, for us.
So, what to do with my sweet potatoes? I looked online for some ideas and then made up my own recipe. Well, not really a recipe, more like add a little this and a little that. I peeled three medium sized sweet potatoes and then cut them into small chunks which I drizzled with a little olive oil. Then I seasoned with some sea salt and lemon pepper and added half of a diced onion before stirring to coat all the pieces with the olive oil. There were several different herbs suggested in some of the recipes I read online, but rosemary was the only one I had on hand, so I shook rosemary over everything, dotted the four corners and the middle with some margarine, covered with foil and slid it into a 350 degree oven.
After half an hour I removed the foil, stirred it again, and put back to bake uncovered for another half hour. I added the fresh parsley before serving. We both liked the sweet potatoes fixed this way. I will make them again, but here is what I will do differently:
First, I will make the chunks larger. Second, I will use a whole onion instead of half. Third, I will use more seasonings - maybe garlic pepper as well as lemon, a bit more salt and more rosemary than the few sprinkles I used this time - or perhaps some different herbs as well. And finally, perhaps most importantly, I will bake them only a half hour instead of an hour. They weren't burned or anything, just mushier than we like.
Bud's meeting a couple former co-workers for lunch today. I don't know what I'm going to fix for myself. I wish we hadn't eaten all the sweet potatoes yesterday!