Recipes
Breakfast (Sweet) Potatoes

If you and your family are fans of hash browns from the local breakfast dive, you'll love this more realistic and scrumptious version. If you have a really good nonstick baking sheet, you can skip the parchment, though using it will save you cleanup time and guarantee no sticking.

Ingredients
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped green bell pepper
3/4 cup chopped sweet onion
1 1/2 teaspoons freshly minced garlic
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon paprika
1/8 teaspoon salt
 ground {black pepper}, to taste
 ground {red pepper}, to taste
Directions
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

In a medium glass or plastic mixing bowl, combine the sweet potatoes, bell pepper, onion, garlic, olive oil, paprika, and 1/8 teaspoon salt and toss well to combine. Transfer to the prepared baking sheet and arrange in a single layer.

Bake for 20 minutes. Turn the potato pieces with a spatula and bake for 20 to 25 minutes longer, or until the potatoes are tender and the onion and pepper are lightly browned. Season with additional salt and black pepper and red pepper. Serve immediately.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 40-45 min

Servings: 4

Recipe By: Devin Alexander

From:  The Biggest Loser Family Cookbook
Used with permission of Rodale

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