Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Toss the cubed sweet potatoes, chopped red bell pepper, and sliced red onion with olive oil, oregano, salt, and pepper on a baking sheet.
- Step 3: Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
- Step 4: Remove from oven and transfer to a serving bowl.
- Step 5: Stir in the Kalamata olives and lemon juice.
- Step 6: Sprinkle with crumbled feta cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions until warmed through, or toss in a skillet.
- Serve these Mediterranean sweet potatoes as a vibrant side dish alongside grilled chicken or fish.
- Don't be shy with the oregano – its earthy notes really complement the sweetness of the potatoes and the saltiness of the feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American