Roasted Sweet Potato Side or Main |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A wonderful way to get beta carotene and not be stuck in the super sweet mode with sweet potatoes. Ingredients:
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) |
Directions:
1. Peel and chop the sweet potatoes, unless organic.
2. If organic, simply wash well and cut.
3. Cut the pepper and the red onion into a medium dice.
4. In a 11x14-inch roasting pan, put the potatoes, and drizzle with the olive oil.
5. Sprinkle with the basil and sea salt and garlic powder.
6. Toss them in the pan.
7. Bake in the oven at 350F until beginning to soften.
8. Add the bell pepper and onion; stir again.
9. Cook until onion caramelizes and potatoes are tender.
10. Add cheese if desired and turn oven up to 400°F.
11. Cook until cheese browns.
12. Serve as a side or main dish.
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