Roasted Chili Sweet Potatoes
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplie, divided by 2, and makes great leftovers.
Ingredients
| 4 tsp. Olive oil |
| 1 1/2 pound Sweet potato (cut into 1 1/2 inch cubes) |
| 1 medium White onions (sliced) |
| 4 clove Garlic, raw (thinly sliced) |
| 2 pepper Jalapeno pepper (stemmed, seeded, and minced) |
| 1/2 tsp. Dried rosemary |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When hot add the olive oil to the pan. Swirl to coat.
Add the yams, onions, garlic, jalapenos, rosemary, salt and pepper.
Toss well.
Place the pan in the oven and roast for 15 minutes.
Stir the potatoes and return the pan to the oven.
Roast for another 15 minutes.
Remove and toss well.
Increase the heat to 375°F and roast for another 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Two peppers provide moderate heat in this dish. For those of you who prefer mild spiciness, a single pepper will be enough. Of course, if you want more heat, help yourself to three or more peppers. There is, however, a balance in the sweetness of the potatoes, the spiciness of the peppers, and the umami of the onions and garlic. This makes a perfect side dish for simple grilled fish, chicken or pork.