SWEET POTATO VEGETABLE RECIPES

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ROASTED SWEET POTATOES AND VEGETABLES RECIPE ...



Roasted Sweet Potatoes and Vegetables Recipe ... image

Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you’d ever get with steamed or raw veggies. What’s even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It’s a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 3/4-inch diced unpeeled orange-fleshed sweet potatoes
1 cup 3/4-inch diced red bell pepper (about 1 large)
3 cups broccoli florets
1/2 cup sliced green onion whites
1 cup frozen peas, thawed
1/4 cup sliced green onion greens
2 tablespoons chopped fresh cilantro leaves
1 lime, cut in wedges

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
  • To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
  • Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

Nutrition Facts : Calories 210 , CarbohydrateContent 23 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 6 g, TransFatContent 0 g

SWEET POTATO VEGETABLE SOUP RECIPE - FOOD.COM



Sweet Potato Vegetable Soup Recipe - Food.com image

Make and share this Sweet Potato Vegetable Soup recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 lb sweet potato, peeled and diced in 1/2-inch pieces
4 cups chicken stock
1 cup chopped tomato
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 cup frozen peas
1 cup frozen green beans
1 cup frozen broccoli
1 cup frozen corn
salt and pepper
1 pinch cayenne pepper (optional) or 1 pinch red pepper flakes (optional)
1/3 cup parmesan cheese (optional)

Steps:

  • Spray your soup pot with nonstick cooking spray and place over high heat.
  • When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
  • Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
  • Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
  • Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
  • Note:.
  • If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.

Nutrition Facts : Calories 200.4, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 4.8, SodiumContent 321.8, CarbohydrateContent 37.7, FiberContent 6.6, SugarContent 10.1, ProteinContent 9

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