Spicy Peppered Sweet Potatoes

Prep Time:
15 minutes
Cook Time:
30 minutes
8 servings

My H-E-B Texas Life Magazine


1 1/2lb.sweet potatoes,

1/2smallred onion, cut into wedges,

2Tbsp.Hill Country Fare Extra Light Olive Oil,

4H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped,

1/2red bell pepper, seeded and sliced,

1/2tsp.Hill Country Fare Ground Cumin,

1/4tsp.ground cayenne pepper,


1tsp.Hill Country Fare Light Olive Oil,

1Tbsp.chopped fresh sage,

1/4c.chopped Hill Country Fare Almond Slivers,


1Heat oven to 450°F. Line baking pan with foil, spray with no-stick cooking spray and set aside. Wash and peel sweet potatoes. Cut sweet potatoes in half and cut each half into 2-inch chunks.

2Combine 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 to coat. Add 1 cup water. Roast vegetables on center oven rack 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.

3Meanwhile, 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 nuts and serve.

Nutritional Information

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

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