Time: 35 min.
Complexity: easily
Servings: 4

For a delicious, filling breakfast, bake sweet potatoes with onions and Cubanelle peppers. Chili powder and garlic balance the sweetness of the sweet potatoes, creating a savory, spicy, and simply amazing flavor. Serve baked sweet potatoes with scrambled eggs or sausage.

Ingredients:

• 900 g sweet potato, peeled and cut into 0.5 cm cubes.
• 2 tablespoons melted butter
• 1 tbsp. vegetable oil
• 3 Cubanelle peppers, finely diced (optional)
• Half a yellow onion, cut into 0.5 cm cubes.
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 2 tbsp chopped fresh parsley
• 2 tbsp. green onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, Cubanele pepper, green onions, garlic granules

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Preparation:

Step 1
• Preheat oven to 200°C. In a large bowl, combine sweet potatoes, butter, vegetable oil, pepper, onion, chili powder, and granulated garlic. Season with salt and pepper and toss to coat evenly.
Step 2
• Place the sweet potatoes in a skillet and place in the oven. Bake until tender and crispy on the outside, about 20 minutes, stirring twice halfway through.
Step 3
• Remove the sweet potatoes from the oven and stir. Turn the oven to broil and broil for 5 minutes until golden brown. Sprinkle with chopped herbs and season with salt and pepper to taste.

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