Savory Roasted Sweet Potatoes and Peppers

February 9, 2011 in Side Dishes, Vegetables by Mary Ireland

This recipe is as yummy and easy to make as it is nutritious. It is a good substitute for white potato fries. You should vary the amount of pepper to your taste -- or leave it out all together.


2 large sweet potatoes, peeled and cubed
2 Anaheim peppers sliced with the stem removed
3 tablespoons olive oil
2 teaspoons of your sweetener of choice (you add a few drops -- 1/2 teaspoon or so -- molasses, if you like)
1 1/2 tablespoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
1 pinch cayenne pepper

Preheat an oven to 425 degrees F (220 degrees C).

Place the sweet potato chunks and sliced peppers into a large mixing bowl. Drizzle with the olive oil, then sprinkle them with sweetener, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet -- I like to use a cast-iron skillet.

Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Scrub sweet potatoes and wash peppers.

Cube sweet potatoes and slice peppers.

Drizzle with olive oil and sprinkle with sweetener

Add remaining spices.

Toss to coat.

Put on baking sheet. (I used a cast-iron skillet.

Turn potatoes and peppers after 15 minutes. Roast another 15 minutes.

Ready to serve!