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.

Ingredients (for 6-8 persons) 2 1/2 pounds sweet potatoes or garnet yams (about 3 potatoes) scrubbed and cubed 2 tablespoons smoked paprika 1/4 teaspoon ground black pepper 2 red and/or yellow bell peppers finely chopped 1 small red onion finely chopped (about 3/4 cup) 1 jalapeño seeded and finely chopped 1/4 cup chopped fresh cilantro 1/4 cup green onions thinly sliced 1 lime cut into wedges, for serving Instructions

Preheat the oven to 425°F. 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 jalapeño.


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 fact:

Per serving: 150 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 33g carbohydrates (7g dietary fiber, 11g sugar), 3g protein.

Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
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Inside Cooking Ep 161: Southwest Sweet Potato Hash

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