Recipe By elsaw
Rating
Published Jun 8th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 2 servings Calories 255.2

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 42.4 g
  • Cholesterol 5 mg
  • Fat 7.2 g
  • Fiber 7.2 g
  • Protein 5.8 g
  • Saturated Fat 1 g
  • Sodium 128.2 mg
  • Sugar 15.5 g

Reviews

  1. These were yummy. Even without the sour cream. I will definitely make these again.
  2. Will be making this again
  3. I liked this. I actually chopped up my potatoes and tossed them with a little butter salt pepper and ginger. Then I cooked it like a casserole and topped it with the onions and peppers.
  4. Great dish! Spiced it up with some Tobasco. I think this will be especially good for cool weather.
  5. The onions and red bell peppers just do not taste right with sweet potatoes. Bake the potatoes and split with some non-fat butter substitute for a better taste.
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