Prize-Winning Sweet Potatoes
Sweet Home Sweet Potatoes
This variation of my Sweet Home Sweet Potatoes recipe won second place in the Feed the Future Sweet Potato Recipe Contest that raises awareness about global hunger. Find a link to learn more about Feed the Future following the recipe instructions.
Sweet Home Sweet Potatoes is a fun fall creation I made specifically for the contest. It's sweet potatoes in roasted yellow peppers with goat cheese, balsamic jam drizzle and toasted pumpkin seeds.
This recipe makes a perfect Thanksgiving side dish your guests will be talking about until this time next year when they ask you to make it again.
I think this is going to be my new go-to sweet potato recipe. Can't wait to make it on Turkey Day.
What recipes are you putting a twist on this Thanksgiving?
Sweet Home Sweet Potatoes
Ingredients:
4 large sweet potatoes (peeled and cut in ½ inch cubes)
5 yellow bell peppers (tops and seeds removed)
1/2 cup seedless raspberry jam
1/3 cup balsamic vinegar
6 ounces (approx.) goat cheese
1 cup toasted pumpkin seeds
1/4 cup finely chopped parsley
6 tablespoons extra virgin olive oil
Juice of a half lemon (approx.)
1/2 tablespoon sea salt
1/2 tablespoon fresh ground pepper
Directions:
Preheat oven to 425 degrees Fahrenheit.
Place sweet potato cubes in a large mixing bowl. Add extra virgin olive oil and mix with spoon or hands until well coated. Sprinkle salt and pepper over sweet potatoes and mix throughout.
Spread sweet potatoes on large non-stick baking sheet and roast at 425 degrees for 15-20 minutes.
Stir halfway through roasting time.
Place yellow bell peppers in baking dish. Pour roasted sweet potatoes into large mixing bowl.
Turn oven down to 400 degrees.
Using an ice cream scoop or large spoon, scoop sweet potatoes into bell pepper cups. Roast at 400 degrees for 30 minutes. (Loosely cover with a sheet of aluminum foil if tops begin to over darken while roasting.)
During the last 10 minutes of roasting, begin to make balsamic jam drizzle.
Simmer raspberry jam, balsamic vinegar and lemon juice in small sauce pan over lowest heat setting for 5-7 minutes.
Remove sweet potato stuffed peppers from oven and immediately pour hot balsamic jam drizzle over top.
Sprinkle toasted pumpkin seeds, parsley and goat cheese on top.
Recipe by Andrea
Vermilion Lane, www.vermilionlane.com
Feed the Future:
http://feedthefuture.gov/
Feed the Future Sweet Potatoe Recipe details:
http://feedthefuture.gov/article/sweet-recipe-your-thanksgiving-table