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Nutrition Facts
Serving Size 41 g
(Approx. 12 Servings)
Amount Per Serving
Calories 45 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 1 g
Vitamin A 25% • Iron 2%
Vitamin C 35% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Roasted Sweet Potato & Red Peppers

Rate and Review | Read Reviews (3)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 canola oil spray
1/2 Lb sweet potatoes, peeled and cut into 2-inch chunks
1/2 red onion, cut into 8 wedges, layers separated
2 Tbsp extra virgin olive oil
4 garlic, chopped
1 red bell pepper, seeded and cut into 1/4-inch thick strips
1 Tsp ground cumin
1/2 Tsp red cayenne pepper
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Instructions

1
Heat oven to 450°F.
2
Line baking pan with foil and spray with canola oil; set aside.
3
Combine sweet potato cubes, onion, olive oil, garlic and bell pepper in prepared baking pan and toss to coat.
4
Toss the mixture with cumin and cayenne to season.
5
Add 1 cup water to pan.
6
Roast sweet potato mixture on center oven rack for 30 to 45 minutes, stirring every 10 minutes.

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