Description: Sweet potatoes transform in a hot pan, creating a crispy exterior and a tender, melt-in-your-mouth texture. This colorful sweet potato medley, combined with bell peppers and caramelized onions, delivers a symphony of textures and flavors. Chili powder adds just the right amount of warmth, making it an ideal accompaniment to breakfast eggs or a satisfying side dish for dinner protein.
Why You'll Love This Recipe:
Perfectly Balanced Textures: The crispy exterior and soft interior of the sweet potatoes create a perfect contrast.
Time-Saving Weekday Dish: Takes only 35 minutes from start to finish, perfect for busy mornings.
Prep Champion: Make double the portion on Sundays and reheat quickly for even better flavor throughout the week.
Nutritional Powerhouse: Sweet potatoes provide beta-carotene, fiber, and complex carbohydrates, while bell peppers add vitamin C.
Unlimited Customization: Customize with seasonal vegetables or add protein.
Ingredients:
Sweet Potatoes: 1¾ lbs, choose firm, unblemished potatoes with deep orange flesh.
Red bell pepper: 1, provides vibrant color and a sweet, crunchy texture.
Small yellow onion: 1, caramelizes to form the flavor base.
Extra virgin olive oil: 2 tablespoons, provides rich flavor and helps achieve crisp edges.
Garlic powder: 1 teaspoon, provides consistent flavor without burning.
Chili powder: 1 teaspoon (optional), adds warmth and subtle complexity.
Fine salt: ½ teaspoon, brings out all the other flavors.
Freshly ground black pepper: to taste, provides aroma and visual appeal.
Instructions:
Preheat oven to 425°F (220°C), center rack, lined with parchment paper for easy cleaning.
Mix ingredients: In a large bowl, combine sweet potato chunks, red bell pepper, and onion chunks with the olive oil.
Seasoning: Sprinkle with garlic powder, chili powder (if using), salt, and freshly ground black pepper, and mix again.
Spreading: Arrange the seasoned vegetables evenly on the prepared baking sheet, avoiding overlap.
Baking: After 15 minutes, remove the baking sheet and flip and stir the vegetables with a spatula. The bottom of the sweet potatoes should begin to turn golden brown.
Continue baking: Bake for another 10-15 minutes, until the sweet potatoes are easily pierced with a fork, the edges are crisp and caramelized, and the bell peppers and onions are softened and slightly charred.
Taste and adjust: Taste a piece and sprinkle with salt if necessary.
Serving: Serve immediately while hot to enjoy the perfect combination of crispness and softness.
Variations and substitutions:
Vegetable substitution: Replace the bell peppers with zucchini, Brussels sprouts, or mushrooms.
Protein enhancement: Add diced ham, crumbled bacon, or brown sausage in the last 5 minutes. Vegan options include black beans or chickpeas.
Flavor variation: Replace the paprika with smoked paprika, curry powder, or Italian seasoning.
More luxurious: Add a handful of grated Parmesan or crumbled goat cheese immediately after baking.
Sweeter: Omit the paprika and add 1 tablespoon of maple syrup, a pinch of cinnamon, and a handful of chopped pecans.
Fresh Herbs: Add chopped rosemary before roasting, or sprinkle with fresh chives, parsley, or cilantro before serving.
Serving Suggestions:
Breakfast Bowl: Use as a centerpiece, topped with a fried egg; the yolk serves as a natural sauce.
Lunch/Dinner Side Dish: Pair with roasted chicken, roasted salmon, or steak.
Vegetarian Dish: Top with sliced avocado, crumbled feta cheese, and roasted pumpkin seeds.
Preparation Tips:
Sweet potatoes can be washed, peeled, and cut into chunks 24 hours in advance, and stored in cold water to prevent discoloration.
Bell peppers and onions can be chopped 3 days in advance and stored in an airtight container.
Before cooking, drain and thoroughly pat the sweet potatoes dry to prevent affecting crispness.
Expert Tips:
Even Cutting: Cut sweet potatoes into equal ¾-inch chunks to ensure even cooking.
Sufficient Preheating: Preheat the oven to ensure immediate caramelization and a crispy edge.
Ample Space: Use two baking sheets when doubling the quantity to avoid overcrowding. Layered Seasoning: Add oil first, then seasonings, ensuring even distribution.
Flipping Technique: Use a thin metal spatula to flip the sweet potatoes, preserving the crispy parts.
Short Rest: Let rest for 2 minutes after baking to allow the skin to crisp further.
Storage and Freezing:
Refrigeration: Store in an airtight container for 3-4 days. To reheat, spread on a baking sheet and bake at 375°F for 8-10 minutes.
Freezing: Once completely cooled, transfer to an airtight container or zip-lock bag and store for 2 months. Reheat after thawing as if refrigerating.
Frequently Asked Questions about the Recipe:
Can I use a skillet instead of baking? Yes, use a large cast iron skillet over medium heat.
How to make the sweet potatoes crispier? Avoid overcrowding and frequent stirring.
Is the chili powder very spicy? No, it only adds warmth without significant spiciness.
Can I prepare the vegetables ahead of time? Yes, cut and store 2 days in advance.
How to tell if the sweet potatoes are cooked? They should pierce easily with a fork, and the edges should be golden brown.
What additional protein can be added? Black beans or fried eggs are recommended.
Reviewed by EL KATIBI MARIA
on
February 05, 2026
Rating:
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