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Patate Douce aux Poivron

Posted by on March 30, 2013
Patate Douce aux Poivrons

Patate Douce aux Poivrons

Patate Douce aux Poivrons

Patate Douce aux Poivrons

Roasted sweet potato and roasted sweet yellow peppers come together for a burst of satisfying, earthy, mouth watering flavours. This is an amazing dish that is filled with great savory/sweet notes. A great dish to help welcome  spring!

Patate Douce aux Poivrons

Patate Douce aux Poivrons

The Recipe!
4 medium-large sweet potatoes (I used Okinawan which loaded with antioxidants!)
1 Large or 2 medium sweet yellow peppers
1/2 lb of large mushroom of choice
Extra-virgin olive oil
1/2 cup of Cream sherry
Sea salt and fresh ground pepper
1 cup of shredded Emmentaler cheese (optional)

Patate Douce aux Poivrons

Patate Douce aux Poivrons

La Methode!

~~~~~~~~~~~
Pre-heat oven to 400 degrees (F)
Slice sweet potatoes into 1/4 slices, and coat with 1/4 cup of extra-virgin olive oil in a large bowl adding a generous pinch of sea salt and fresh cracked pepper, gently tossing to coat evenly.
Roast in the oven on large baking pans/sheets sprayed with a non-stick vegetable oil spray for about 25 minutes, turning potato slices half-way through cooking time. Remove from oven and place potatoes aside in a bowl.
Slice mushrooms in 1/2 and slice sweet pepper in to 1/2 inch strips. Coat with 1/4 cup of extra-virgin olive oil, a generous sprinkling of salt and pepper and coat evenly. Roast on the same large trays (spray trays with more vegetable spray) for approximately 25 minutes, turning 1/2 way through baking time.
Layer vegetables, potatoes first, then sweet pepper and mushrooms. Pour sherry over and sprinkle with 1 cup of shredded Emmentaler cheese if desired.
Bake in the oven, same temperature for 25 minutes.
After placing a portion on each serving dish, drizzle with extra-virgin olive oil (this oil is truly the elixir to life – do not be afraid to use it!!)
Voila!!! Enjoy!!

Patate Douce aux Poivrons

Patate Douce aux Poivrons

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