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Spicy Roasted Sweet Potato & Red Peppers

Healthy Cooking from H-E-B


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 minutes


12 servings


1 1/2  lb.  sweet poatoes

1/2  red onion, cut into 8 wedges, layers separated

2  Tbsp.  Hill Country Fare Extra Light Olive Oil

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

1  red bell bepper, seeded and cut into 1/4 inch wide strips

1  tsp.  Hill Country Fare Ground Cumin

1/2  tsp.  ground cayenne pepper


Heat the oven to 450°F. Line a baking pan with foil and spray with no stick spray; set aside.

Wash and peel each sweet potato. Cut each sweet potato into 2-inch chunks.

Combine the sweet potato cubes, onion, olive oil, garlic and bell pepper in the prepared baking pan and toss to coat. Season the mixture to taste with salt and pepper. Sprinkle the cumin and cayenne pepper over the squash pepper mixture and toss to coat. Add 1 cup of water to the pan. Roast the spicy sweet potato mixture on the center oven rack for 30 minutes, stirring every 10 minutes. You can prepare this sweet potato mixture a day in advance and roast the day of the dinner.

Meanwhile, combine the teaspoon of olive oil, sage leaves and almond slivers in a small microwave safe bowl, cover with plastic wrap and microwave on High power for 30 seconds; stir. Garnish the spicy roasted sweet potato with the toasted nuts and serve.
Nutritional Information
Calories: 180, Total Fat: 7g, Sodium: 490mg, Carbohydrates: 28g, Dietary Fiber: 1g, Sugar: 3g, Protein: 4g
Healthy Cooking from H-E-B

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