For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative or a drizzle of tahini. Feel free to add other vegetables to the skillet, such as zucchini, mushrooms, or corn. For a spicier kick, use a hotter variety of green chile pepper, such as jalapeño or serrano. If you don't have roasted green chiles on hand, you can roast your own under the broiler or use a can of diced green chiles. Consider adding a sprinkle of chopped cilantro or a squeeze of lime juice for added freshness.
Baked Sweet Potato with Onions and Red Peppers
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING1 People
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VIEWS42
Transform humble sweet potatoes into a vibrant and satisfying meal! Roasting brings out their natural sweetness, perfectly complemented by savory sautéed vegetables and a cool dollop of yogurt. A delightful weeknight dinner or an impressive vegetarian dish for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate114 g
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Cholesterol4 mg
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Fiber18 g
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Protein17 g
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Saturated Fat1 g
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Sodium381 mg
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Sugar33 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
30 mins
Place the sweet potato directly on the baking sheet or a foil-lined baking sheet for easier cleanup. Bake until the sweet potato is easily pierced with a fork and feels soft, about 45 minutes to 1 hour, depending on size.
03
Step
15 mins
While the sweet potato bakes, heat the olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
04
Step
5 mins
Add the red bell pepper and chopped green chile pepper to the skillet. Continue to cook, stirring frequently, until the vegetables are tender-crisp, about 7 minutes.
05
StepStir in the vegetarian ground beef alternative and cook until heated through, about 5 minutes.
06
StepOnce the sweet potato is cooked, carefully remove it from the oven. Slice it in half lengthwise. Fluff the insides slightly with a fork.
07
StepTop each sweet potato half generously with the sautéed vegetable mixture. Dollop with Greek yogurt and season with sea salt and freshly ground black pepper to your liking. Serve immediately.
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RECIPE REVIEWS
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Seth Labadie
Jun 10, 2025I doubled the recipe and it was perfect for meal prepping lunches for the week.
Virginie Oreilly
Jun 3, 2025Next time I'll try adding a little bit of cumin to the vegetables to spice it up a bit
Gwen Corwin
May 6, 2025I added a dollop of guacamole on top - so good!
Eloise Mueller
Apr 10, 2025Easy to follow and delicious! My family loved it, even the picky eaters.
Alisa Rutherford
Mar 2, 2025The combination of sweet potato and the savory veggies is perfect. I'll definitely be making this again.
Scarlett Spinka
Feb 28, 2025This recipe is so versatile! I've made it with different veggies depending on what I have on hand, and it always turns out great.