Roasted Sweet Potatoes With Peperonata & Greens
★★★★★
PREP TIME
25 minutes
COOK TIME
1 hour
SERVES
4
Ingredients
1/4 teaspoon
chile flakes (optional)
1
rosemary sprig (optional)
2
medium yellow onions, thinly sliced
6
garlic cloves, minced
1 cup
white wine or hard cider
6
bell peppers, any color except green, seeded and sliced thinly
4
medium sweet potatoes, cut into large wedges
1 teaspoon
smoked paprika
6 ounces
greens, such as shaved red cabbage, arugula, baby kale, or spinach
Instructions
- Heat a glug of neutral oil in a large frying pan over medium heat until shimmering. Add the chile flakes and rosemary sprig (if using) to briefly fry until fragrant. Add the onion and garlic with a big pinch of salt, and sweat until soft, about 5 minutes. Add the white wine and reduce by half. Add the peppers and stew, stirring occasionally, until they’re soft, about 30 minutes.
- While the peppers are stewing, heat the oven to 400°F. Toss the sweet potato wedges with a glug of olive oil, the smoked paprika, and a big pinch of salt. Lay out on a foil-lined baking sheet. Roast until the sweet potatoes are tender and deeply caramelized, about 30 minutes.
- When the peppers are tender, remove the rosemary sprig. Taste and adjust seasoning as desired.
- Distribute the potato wedges on a platter, top with several spoonfuls of peperonata. Dress the greens with a hefty glug of olive oil and a pinch of salt, and pile on top.
