This delicious dinner is based around sweet potatoes, which are easily one of my fave foods. They’re naturally sweet, creamy, and super versatile. You can eat them mashed, roasted, or make up some sweet potato fries that are TONS healthier than the typical deep-fried french fries you may be used to. Here’s a more detailed explanation of why these tasty tubers top my grocery list every time.
Roasted Sweet Potatoes with Red Peppers and Steamed Asparagus
2 sweet potatoes, peeled and cubed
2 tablespoons extra virgin olive oil
1 teapsoon cinnamon
1 teaspoon nutmeg
1/2 red pepper, sliced
14 asparagus spears
1. Preheat your oven to 400°F.
2. Peel the sweet potatoes and cut up into small, bite-size cubes (don’t make them too big or they’ll take forever to cook all the way through). Add these into a medium-sized casserole dish (I use a little bit of oil around the bottom just to keep the potatoes from sticking while cooking).
3. Cut up the red pepper and add it in with the sweet potatoes.
4. Add 1 tablespoon of oil and both of the spices in over top of the potatoes, and mix everything together.
5. Once your oven is preheated, put the casserole dish in and set your timer to 30 minutes (of course no timer is needed, but you will want to stir the potato mixture about halfway through and if you’re like me, you get distracted easily…..Hey, does that floor need vacuuming?)
6. After a half hour, mix everything around in the casserole dish, so everything cooks through nice and evenly. Put it back in for another half hour.
7. About 10 minutes before your potatoes are finished cooking, get your steamer going and steam the asparagus for about 5-6 minutes. If you don’t have an actual steamer, a metal strainer that fits in your pot with a lid on top will get the job done too. You can pan-fry them or cook them any other way you want, but I’m a big of fan of steaming whenever possible, and here’s why.
8. Plate your potatoes and peppers, with your asparagus on the side, and enjoy.
You can add a bit of brown sugar with the cinnamon and nutmeg before roasting if you want, but I’m not a fan of sugar at all so I don’t use any.
This yummy meal reminds me a bit like a Thanksgiving dinner, the warm, comfortable feeling with delicious food and of course the best part of all, the time you spend enjoying it with the people you love. This recipe serves about 4 people, but you can easily adjust it according to how many people you’re preparing for. Enjoy!