This 13 by 18 inch pan is called a "half sheet" and is sized perfectly to pair with the silicone mats. It's a versatile pan for all kinds of baking and roasting, and the lid is great for convenient storage.
These are perfect for storing and dispensing oil. They're handy for salad dressings and condiments, too.
These locking 9-inch tongs get lots of use in my kitchen. In this recipe, I used them to toss the ingredients on the sheet pan.
This recipe is the result of combining random ingredients I had on hand one day, and it's happily turned out to be one of my favorite sides. The combination of sweet, salty, and spicy is a winner. The thinly sliced onions get charred and crispy as the sweet potatoes and jalapeños roast, resulting in an unexpected combination of flavors and textures. Yummy to be sure.
You only need one sheet pan to make this recipe. It's so easy. As a bonus, your body benefits from the nutrient-packed sweet potatoes. This can be served hot or at room temperature. It's a great addition to rice bowls, wraps, and meal prep. I like to add an egg on top for a healthy, savory breakfast.
This recipe is vegan / plant-based.
Don't like heat? Simply substitute poblanos or another mild pepper for the jalapeños.
Step 1. Assemble the ingredients:
view on Amazon: Oxo squeeze bottles (perfect for storing and dispensing oil; olive oil band label sold separately)
Step 2. Cut sweet potatoes into 1" cubes. First cut 1" slices, then cut cubes from each slice.
Step 3. Cut ends (poles) off of the onion. Cut onion in half from pole to pole and remove the skin. Cut into thin slices.
Step 4. Cut stem end from jalapeño(s). Slice in half lengthwise; remove membrane and seeds with a paring knife. Thinly slice halved jalapeño(s) crosswise.
Step 6. Spray or brush a large (13x18) sheet pan with oil. Add cut sweet potatoes, jalapeños, and onions. Toss with tongs. Drizzle on olive oil. Sprinkle with salt, pepper, and garlic powder (or garlic pepper salt seasoning). Toss with tongs to evenly combine ingredients; spread out in a single layer.
Step 7. Bake at 450 degrees F for 25-35 minutes until a fork can easily be inserted in the potatoes and the onions are charred.
Done! So easy, right? These can be served hot or at room temperature.
A perfect tasty side! These sweet potatoes complement many meals. I like to add them to rice bowls and wraps, use them in meal prep, or top them with an egg for a savory, nutritious breakfast.
If you're a fan of sweet potatoes, check out my other recipes:
I love this new recipe that is a healthy take on a vegetable that is among the most nutrient-rich of them all. The addition of jalapeños and onions makes for an amazing combination.
Make it a Yummy day!
Preheat oven to 450 degrees F. Spray or brush large 13x18 sheet pan with oil.
Cut sweet potatoes into 1" cubes. Add to sheet pan.
Cut stem end from jalapeno(s). Slice in half lengthwise; remove membrane and seeds. Thinly slice halved jalapeno(s) crosswise and add to sheet pan.
Cut ends (poles) off of onion. Cut onion in half from pole to pole and remove skin. Cut into thin slices. Add to sheet pan.
Drizzle cut sweet potatoes, onions, and jalapenos with olive oil; toss with tongs to evenly coat. Sprinkle on garlic pepper salt seasoning. Toss again to mix evenly. Spread in even layer.
Bake 25-35 minutes, flipping mixture over with metal spatula after first 15 minutes.
Serve warm or room temperature.