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
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
La Methode!
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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
