Best 12 Baked Sweet Potato With Onions And Red Peppers Recipes

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Baked sweet potato with onions and red peppers is a delicious and healthy side dish or main course. The combination of sweet potatoes, onions, and red peppers provides a variety of flavors and textures, while the baking process caramelizes the vegetables and brings out their natural sweetness. This dish is perfect for a weeknight meal or a special occasion, and it can be easily customized to suit your own taste preferences. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will tantalize your taste buds and leave you craving more!

Here are our top 12 tried and tested recipes!

BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS



Baked Sweet Potato with Onions and Red Peppers image

This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!

Provided by MOTTSBELA

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 1

Number Of Ingredients 8

1 large sweet potato
1 teaspoon olive oil
½ sweet onion, sliced
1 red bell pepper, cut into strips
1 roasted green chile pepper, chopped
¼ cup vegetarian ground beef
¼ cup plain yogurt
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
  • Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
  • Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS



Sheet-Pan Chicken With Sweet Potatoes and Peppers image

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories     weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

Steps:

  • In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
  • In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
  • Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
  • Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
  • Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
  • To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED SWEET POTATOES & ONIONS



Roasted Sweet Potatoes & Onions image

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

  • Heat oven to 425 degrees F.
  • Toss first 6 ingredients in a shallow medium-sized baking dish.
  • Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS



Baked Potatoes with Carrots, Sweet Potatoes, and Onions image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces
2 sweet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1 green bell pepper, diced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP



Baked Sweet Potatoes with Charred Onion Ranch Dip image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

4 sweet potatoes, about the same size
8 scallions, root end trimmed
2 cups sour cream
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Ranch Rub, recipe follows
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
  • Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
  • To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
  • (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
  • Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

ROASTED SWEET POTATOES WITH BELL PEPPERS



Roasted Sweet Potatoes With Bell Peppers image

Make and share this Roasted Sweet Potatoes With Bell Peppers recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb sweet potato
4 bell peppers (red, yellow or orange)
1 teaspoon dried rosemary (crushed thinly)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1/4 red chili powder (berbere) or 1/4 cayenne pepper
salt and black pepper

Steps:

  • Peel and rinse the sweet potatoes, cut in slices or as desired.
  • Rinse the bell peppers and cut in slices or as desired.
  • Mix the oil, chili pepper, black pepper and salt.
  • Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes.
  • Place the potatoes and the peppers on a broiler or non-stick baking pan; sprinkle the rosemary and mix.
  • 6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.
  • Serve it hot or cold.

BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS



Baked Sweet Potato with Onions and Red Peppers image

This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!

Provided by MOTTSBELA

Categories     Vegetarian Recipes

Time 45m

Yield 1

Number Of Ingredients 8

1 large sweet potato
1 teaspoon olive oil
½ sweet onion, sliced
1 red bell pepper, cut into strips
1 roasted green chile pepper, chopped
¼ cup vegetarian ground beef
¼ cup plain yogurt
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
  • Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
  • Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g

SWEET POTATO, PEPPER AND EGGPLANT BAKE



Sweet Potato, Pepper and Eggplant Bake image

This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.

Provided by Sackville

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

2 medium onions
6 tablespoons olive oil or 6 tablespoons sunflower oil
2 -3 sweet potatoes, peeled and cubed
1 large eggplant, cut into cubes
1 large red peppers or 1 large green pepper, cut into cubes
2 cloves garlic, sliced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
250 ml vegetable stock or 250 ml chicken stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, drained
3 tablespoons cilantro leaves, chopped
1 (8 ounce) carton sour cream
salt, to taste
sugar, to taste
Tabasco sauce, to taste

Steps:

  • Preheat the oven to 200 C or 400 degrees F.
  • Cut one of the onions into large chunks.
  • Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice or bread.

Nutrition Facts : Calories 376.1, Fat 22.8, SaturatedFat 6.6, Cholesterol 20.7, Sodium 264.5, Carbohydrate 38.9, Fiber 9.7, Sugar 9.9, Protein 7.2

BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS



Baked Sweet Potato with Onions and Red Peppers image

This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!

Provided by MOTTSBELA

Categories     Vegetarian Recipes

Time 45m

Yield 1

Number Of Ingredients 8

1 large sweet potato
1 teaspoon olive oil
½ sweet onion, sliced
1 red bell pepper, cut into strips
1 roasted green chile pepper, chopped
¼ cup vegetarian ground beef
¼ cup plain yogurt
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
  • Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
  • Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g

ROASTED SWEET POTATOES AND ONIONS



Roasted Sweet Potatoes and Onions image

Bring out the natural fabulous flavor of sweet potatoes by tossing them with brown sugar and crunchy pecans.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 16

Number Of Ingredients 6

4 pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes
2 medium onions, cut into eighths
1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/4 cup coarsely chopped pecans
1 teaspoon dried sage leaves

Steps:

  • Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
  • Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg

BAKED SWEET POTATO WITH ONIONS AND RED PEPPERS



Baked Sweet Potato with Onions and Red Peppers image

This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry. Toss the potato in the oven, turn on the game, and finish up at half time!

Provided by MOTTSBELA

Categories     Vegetarian Recipes

Time 45m

Yield 1

Number Of Ingredients 8

1 large sweet potato
1 teaspoon olive oil
½ sweet onion, sliced
1 red bell pepper, cut into strips
1 roasted green chile pepper, chopped
¼ cup vegetarian ground beef
¼ cup plain yogurt
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
  • Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
  • Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 113.7 g, Cholesterol 3.7 mg, Fat 7.4 g, Fiber 18.4 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 381.1 mg, Sugar 33.1 g

SWEET POTATOES WITH CARAMELIZED ONIONS



Sweet Potatoes with Caramelized Onions image

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.

Provided by elsaw

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 2

Number Of Ingredients 6

2 sweet potatoes
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
¼ cup fat-free sour cream
salt and pepper to taste

Steps:

  • 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 Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g

Tips:

  • Choose the right sweet potatoes. Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
  • Scrub the sweet potatoes well. This will help to remove any dirt or debris.
  • Pierce the sweet potatoes with a fork. This will help them to cook more evenly.
  • Roast the sweet potatoes at a high temperature. This will help to caramelize the sugars in the sweet potatoes and give them a crispy exterior.
  • Add the onions and red peppers to the sweet potatoes halfway through the roasting time. This will help them to soften and caramelize.
  • Season the sweet potatoes, onions, and red peppers with salt, pepper, and any other desired spices.
  • Serve the sweet potatoes, onions, and red peppers hot. They can be served as a side dish or main course.

Conclusion:

Baked sweet potatoes with onions and red peppers is a delicious and healthy dish that is perfect for a weeknight meal. The sweet potatoes are roasted until they are caramelized and crispy on the outside, and soft and fluffy on the inside. The onions and red peppers add a touch of sweetness and flavor to the dish. This dish is also a good source of vitamins A and C, and fiber.

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