Spicy Peppered Sweet Potatoes
1 1/2 lb. sweet potatoes
1/2 small red onion, cut into wedges
2 Tbsp. Hill Country Fare Extra Light Olive Oil
4 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
1/2 red bell pepper, seeded and sliced
1/2 tsp. Hill Country Fare Ground Cumin
1/4 tsp. ground cayenne pepper
1 tsp. Hill Country Fare Light Olive Oil
1 Tbsp. chopped fresh sage
1/4 c. chopped Hill Country Fare Almond Slivers
Heat oven to 450°F. Line baking pan with foil, spray with no-stick coo
king spray and set aside. Wash and peel sweet potatoes. Cut sweet pota
toes in half and cut each half into 2-inch chunks.
Combine sweet potato cubes, onion, olive oil, garlic, and bell pepper
in prepared baking pan and toss to coat. Season to taste with salt and
pepper. Sprinkle cumin and cayenne pepper over the mixture and toss t
o coat. Add 1 cup water. Roast vegetables on center oven rack for 30 m
inutes, stirring every 10 minutes. You can prepare sweet potato mixtur
e a day in advance and roast
it the day of the dinner.
Meanwhile, combine olive oil, sage, and almonds in a small microwave-s
Cover and microwave on high power for 30 seconds, then stir.
Garnish vegetables with the toasted nuts and serve.
Calories: 120, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 30mg, Carb
ohydrates: 23g, Dietary Fiber: 3g, Sugar: 5g, Protein: 2g
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