Prep 15 mins
Cook 40 mins
A wonderful way to get beta carotene and not be stuck in the super sweet mode with sweet potatoes.
- 4 large sweet potatoes (about 3 lb.)
- 1 red bell pepper (about 8 oz.)
- 1 medium red onion
- 2 tablespoons olive oil
- 2 tablespoons dried basil
- 1 tablespoon sea salt
- 1 1⁄2 tablespoons garlic powder
- 1 cup shredded cheese, of choice (optional)
- Peel and chop the sweet potatoes, unless organic.
- If organic, simply wash well and cut.
- Cut the pepper and the red onion into a medium dice.
- In a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil.
- Sprinkle with the basil and sea salt and garlic powder.
- Toss them in the pan.
- Bake in the oven at 350F until beginning to soften.
- Add the bell pepper and onion; stir again.
- Cook until onion caramelizes and potatoes are tender.
- Add cheese if desired and turn oven up to 400°F.
- Cook until cheese browns.
- Serve as a side or main dish.
I found this to be a very good take off on sweet potatos. The use of olive oil was a good addition to this recipe that really made the difference. The sweet peppers were also a plus. For something different. Go this one!!!
Thought this was delicious Karyl, it's nice to know sweet potatos CAN be made without brown sugar or marshmellows! This recipe almost reminded me of some smothered hashbrowns we had that were enjoyed all around, only a lot less greasy:)
The instructions in this recipe are very lucid and easy to follow, but the end result was a little drier than I had hoped. The combination of ingredients worked well but it lacked the 'juice' that perhaps a chopped tomato could have provided. I topped this with a good amount of plain yogurt before serving and that did make it less dry. Thanks for posting, Karyl.