It is FINALLY, really and truly fall in Texas and I am downright giddy about it. On Tuesday night, that all anticipated first real cold front swept its way across the hill country. The windows were thrown open, soup simmered on the stove and Alan looked at me and said those three little magic words… “Want a fire?” The man loves me. Or maybe he saw that I was making one of his favorites- this roast sweet potatoes and peppers dish. It goes into heavy rotation around here as soon as the leaves start turning. And I love that it’s easy enough to quickly throw together for a Tuesday night side, yet it also looks fancy enough to grace your Thanksgiving table as the obligatory sweet potato dish. It also makes use of the peppers we have in the fall garden. Yum!
We’re going to roast the sweet potatoes and peppers with red onion, shallot, garlic and rosemary. I always use poblanos for this recipe but you can throw in any additional ones you like. We had a beautiful ripe, red bell pepper in the garden, so it went right in the pan. If you’re in the mood for a spicy version (as we frequently are) add a diced jalapeño.
We’re also tossing in a big pinch of curry powder. I adore a little curry powder in soooo many things. And NO, it will not make your dinner taste like Indian food. I promise. It just adds a beautiful depth of flavor and spice and a teeny weeny hint of sweetness.
See, it plates so pretty and the recipe is super easy to double or quadruple for a crowd- perfect Thanksgiving side dish. I would personally take this over orange mush covered in marshmallows any day of the week. In particular, that fourth Thursday in November . 😉
And if you are really feeling decadent, add a dollop of this goat cheese whipped yogurt. Don’t mind if I do, thank you very much. It takes 5 minutes to whip together while the roast sweet potatoes and peppers are doing their thing in the oven. So really, why not? It is simply a 50/50 ratio of room temp goat cheese and plain greek yogurt, a pinch of salt and a drizzle of olive oil.
Thanks of much for being here! What are you cooking for fall? xo-Amanda
Roast Sweet Potatoes and Peppers
- 1 Medium Sweet Potato, peeled and diced 3/4" pieces
- 1 Large Poblano Pepper, seeded and diced 3/4" pieces
- 1 Red Bell Pepper, seeded and diced 3/4" pieces
- 3 Large Garlic Cloves, roughly chopped
- 1/2 Tablespoon Finely Diced Rosemary
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Curry Powder
- 1 Tablespoon Extra Virgin Olive Oil
- Heat Oven to 350 degrees F
- Line rimmed baking sheet with parchment paper
- Toss veggies with garlic, salt, rosemary, curry powder and olive oil on the baking sheet and spread into even layer.
- Bake 35 minutes, tossing once halfway through.