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Spicy Peppered Sweet Potatoes
Prep Time:
15 minutes
Cook Time:
30 minutes
8 servings

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

* Topping:

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 cooking spray and set a
side. Wash and peel sweet potatoes. Cut sweet potatoes in half and cut each half into 2-in
ch chunks.
Combine sweet potato cubes, onion, olive oil, garlic, and bell pepper in prepared baking p
an and toss to coat. Season to taste with salt and pepper. Sprinkle cumin and cayenne pepp
er over the mixture and toss to coat. Add 1 cup water. Roast vegetables on center oven rac
k for 30 minutes, stirring every 10 minutes. You can prepare sweet potato mixture a day in
advance and roast it the day of the dinner.
Meanwhile, combine olive oil, sage, and almonds in a small microwave-safe bowl. Cover and
microwave on high power for 30 seconds, then stir. Garnish vegetables with the toasted nut
s and serve.

Nutritional Information

Calories: 120, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 30mg, Carbohydrates: 23g, Die
tary Fiber: 3g, Sugar: 5g, Protein: 2g


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