Southwestern Style Roasted Sweet Potatoes
Savory roasted sweet potatoes for the holday table or anyday,
Ingredients
- 4 Sweet Potatoes (med-large) approximately 3 lbs. Quartered and Chopped into 1 inch thick pieces.
- 3 poblano peppers rough chop
- 1 red bell pepper rough chop
- 2 yellow onions (large) chopped 1 inch pieces
- 1 tbsp brown sugar
- 1 tbsp chili powder blend
- 1 tbsp sea salt
- 1 tsp oregano (dried)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cayenne pepper or to taste
- ½ tsp cinnamon
- ¼ cup olive oil plus more for sheet pan
- 3 tbsp balsamic vinegar
- 1 tbsp thyme (fresh) chopped
Instructions
- In a large bowl cut up sweet potatoes, onions, and peppers into 1-inch pieces. Mix in all the spices and sugar. Sprinkle over the cut vegetables. Add the oil and vinegar and mix until all the vegetables are coated well with the spice mixture, oil, and vinegar.
- Preheat oven to 425° F (See note above if using a convection oven).
- Coat the bottom of a sheet pan with 2 tablespoons of olive oil. Place the empty oiled pan into a preheated oven until oil is shimmering and almost smoking (about 5 minutes). Keep your eye on the pan, so it doesn't burn.
- Quickly add the sweet potato mixture to the hot pan and form an even layer. Half-way through the cooking time flip and mix the potatoes and return to the oven to continue cooking. Remove when sweet potatoes are fork-tender, slightly charred on the edges and onions and peppers are carmelized. Add the fresh thyme. Serve hot.
Nutrition
Calories: 269kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 1276mgPotassium: 776mgFiber: 8gSugar: 13gVitamin A: 22970IUVitamin C: 82mgCalcium: 81mgIron: 2mg
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