April 03, 2017

Sweet potatoes are work horse of the vegetable world-- high in vitamins, loaded with iron, and can be eaten at every meal. This sweet potato hash made with spicy red onions and jalapeño peppers and a ZCC pop is the perfect companion to your dinner plate!

Zydeco Chop Chop Roasted Sweet Potato and Pepper Hash



1-2 Tablespoons olive oil (or oil of your choice)
1 Large Sweet Potato, peeled and cut into 1-inch pieces
2 Green Bell Peppers, cut into 1-inch pieces
1-2 Jalapeños Peppers, seeded and deveined, cut into 1-inch pieces
1 Large Red Onion, cut into 1-inch pieces
1/4 c Rehydrated Zydeco Chop Chop
1/2 c Water
Salt and Pepper to taste

Preheat oven to 425°
Combine all oil, sweet potatoes, bell pepper, jalapeño, onion.
Rehydrate Zydeco Chop Chop in water.
Add Zydeco Chop Chop to vegetable mixture and mix until vegetables are well coated with Zydeco Chop Chop add desired amount of salt and pepper.
Spread vegetables into a single layer on a foiled lined baking sheet
Roast for 25-30 minutes

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