Sweet potatoes provide gorgeous orange color and a boost of nutrition to this favorite brunch side dish. Make it spicy or mild to suit your tastes by adjusting the amount of jalapeño. Toss leftovers with baby arugula and sliced red onions for a satisfying salad the next day.
Special Diets:
Ingredients
Method
Preheat the oven to 425F.
Place 2 large rimmed baking sheets in the oven to heat.
Toss potatoes with paprika and black pepper to combine.
Arrange potatoes in a single layer on the prepared baking sheets.
Add a splash of water.
Roast potatoes until tender and just browned, about 30 minutes, turning as needed.
Meanwhile, heat a large skillet over medium-high heat and add bell peppers, onion and jalapeno.
Cook until soft and just beginning to brown, about 10 minutes, adding water if necessary to prevent burning.
Combine cooked vegetables and roasted potatoes in a large bowl, and toss with cilantro and green onions.
Serve with lime wedges.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.