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Spicy Peppered Sweet Potatoes

My H-E-B Texas Life Magazine

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

30 minutes

Makes:

8 servings

Ingredients

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

Instructions


Heat 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.

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 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.

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 nuts and serve.
Nutritional Information
Calories: 120, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 30mg, Carbohydrates: 23g, Dietary Fiber: 3g, Sugar: 5g, Protein: 2g
Source:
My H-E-B Texas Life Magazine

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