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Nutrition Facts
Serving Size 115 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 50 mg 2%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 3 g
Vitamin A 80% • Iron 4%
Vitamin C 35% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Peppered Sweet Potatoes

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb sweet potatoes
1/2 red onion, cut into wedges
2 Tbsp H-E-B Extra Virgin Olive Oil
4 H-E-B Peeled Garlic
1/2 red bell pepper, seeded and sliced
1/2 Tsp H-E-B Ground Cumin
1/4 Tsp H-E-B Cayenne Pepper
1 Tsp H-E-B Extra Virgin Olive Oil
1 Tbsp fresh sage, chopped
1/4 cup(s) Hill Country Fare Almond Slivers
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Instructions

1
Heat oven to 450°F.
2
Line baking pan with foil, spray with nonstick cooking spray and set aside.
3
Wash and peel sweet potatoes. Cut sweet potatoes in half and cut each half into 2 inch chunks.
4
Combine sweet potato cubes, onion, olive oil, garlic and bell pepper in prepared baking pan and toss to coat. Season with salt and pepper.
5
Sprinkle cumin and cayenne pepper over the mixture and toss to coat. Add 1 cup water.
6
Roast vegetables on center oven rack for 30 minutes, stirring every 10 minutes.
7
You can prepare sweet potato mixture a day in advance and roast it the day of the dinner.
8
Meanwhile, combine olive oil, sage, and almonds in a small microwave safe bowl.
9
Cover and microwave on high power for 30 seconds, then stir. Garnish vegetables with the toasted nuts and serve.

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