Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.
Original recipe makes 2 servings
Ingredients
2 sweet potatoes
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
1/4 cup fat-free sour cream
salt and pepper to taste
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
Directions
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Nutrition
Calories: 255 kcal
Carbohydrates: 42.4 g
Cholesterol: 5 mg
Fat: 7.2 g
Fiber: 7.2 g
Protein: 5.8 g
Sodium: 322 mg