Ingredients1 h 15 m servings 255 cals
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Per Serving: 255 calories; 7.2 g fat; 42.4 g carbohydrates; 5.8 g protein; 5 mg cholesterol; 128 mg sodium. Full nutrition
ReviewsRead all reviews 5
Great dish! Spiced it up with some Tobasco. I think this will be especially good for cool weather.
The onions and red bell peppers just do not taste right with sweet potatoes. Bake the potatoes and split with some non-fat butter substitute for a better taste.
These were yummy. Even without the sour cream. I will definitely make these again.