2 cups cubed, skin on (or not) medium sized sweet potatoes
2 tsp. chili powder
1/2 tsp. salt
1/8 cup diced green onions
1 TBLSP. diced jalapenos
1/4 cup diced roasted red bell peppers
1 TBLSP; of balsamic vinegar
1/2 TBLSP. EVOO
1 tsp. House of Tsang – Mongolian Fire oil (optional)
Olive oil cooking spray
Directions:
Preheat the oven to 425 or adjust accordingly for your oven
In a bowl add 1/2 TBLSP. of EVOO and the 1/2 tsp of Mongolian Fire Oil to the potatoes and with your hands rub the oil over the potatoes thoroughly.
Place potatoes in a zip lock bag and add the following seasonings:
• Chili powder, onion powder & salt (.. set aside the jalepeno’s, roasted red peppers & green onions in a bowl that you will be making the salad in)
• shake the potatoes in the bag to thoroughly coat them with the seasonings.
Spray baking sheet with pan spray (… no olive oil), and add the potatoes in a single layer. Spray the tops of potatoes with “olive oil cooking spray” (… I bought Jewel brand and it works great).
Bake until lightly brown… approximately 20 minutes, but cooking times may vary so adjust your timing accordingly.
After potatoes are done, add to the bowl containing the jalapeno’s, roasted red bell peppers, green onions, add the balsamic vinegar and gently mix thoroughly. Chill, but can be eaten at room temperature if desired.