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Spiced baked sweet potatoes and red peppers

These Asian Spiced sweet potatoes and red peppers can be enjoyed warm (served as a side dish) or cold (served in a salad). It’s a very easy dish to make – best to cook it when you have the oven going for a roast or another dish. If you want it to be spicy, add chilli sauce or chilli flakes to the glaze.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: ASIA, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes
  • 2 bell or pointed red peppers
  • 2 onions
  • Salt & pepper
  • Coriander leaves or chilli flakes to garnish
  • For the Glaze:
  • 1 Tbsp soy sauce Kikkoman
  • 1 Tbsp rice vinegar
  • 1 garlic clove minced
  • ½ tsp minced ginger
  • 1 tsp sesame oil
  • 1 Tbsp honey
  • ½ tsp chilli sauce optional

Method
 

  1. Cut all vegetables into wedges and scatter them into a large baking tray (pointed peppers only need to be halved vertically).
  2. Mix the glaze ingredients and pour over the vegetables. Using your hands or a silicon brush, coat the veggies well with the glaze.
  3. Season with salt and pepper, then bake in a medium hot oven for 30-35 minutes, until the veggies are golden and tender. You might want to turn them once during baking.
  4. Serve warm or at room temperature.
  5. If you're not using it within a couple of hours of cooking, store in an airtight container in the fridge. .