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Chili Roasted Sweet Potatoes with Dried Blueberries

Sweet, spicy and warmly filling is this mix of sweet potatoes and blueberries! Any time of year recipe, but awesome for a holiday meal!

sweet potatoes with dried blueberries
Chili Roasted Sweet Potatoes with Dried Blueberries
Print Recipe
Good eating usually starts with the eyes. In this blend of fruit and root, you get the warm orange glow of the sweet potatoes contrasted by the sharp dark blue of the dried blueberries. This is simple, fast healthy! Recipe by Erika Kerekes of www.inerikaskitchen.com, sponsored by the U.S. Highbush Blueberry Council Used with permission from the U.S. Highbush Blueberry Council
Servings
8
Servings
8
sweet potatoes with dried blueberries
Chili Roasted Sweet Potatoes with Dried Blueberries
Print Recipe
Good eating usually starts with the eyes. In this blend of fruit and root, you get the warm orange glow of the sweet potatoes contrasted by the sharp dark blue of the dried blueberries. This is simple, fast healthy! Recipe by Erika Kerekes of www.inerikaskitchen.com, sponsored by the U.S. Highbush Blueberry Council Used with permission from the U.S. Highbush Blueberry Council
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the sweet potatoes into rounds about 1 inch thick.
  3. In a large bowl, whisk together the olive oil, chili powder, garlic salt, and lime juice. Add the sweet potato slices and toss to coat.
  4. Spray two baking sheet pans with nonstick cooking spray. Arrange the sweet potato slices on the pans in a single layer. Roast in the oven for 30 minutes, turn the slices over, and continue to roast until the sweet potato slices are tender and golden brown, about 50 minutes total.
  5. When the sweet potato slices are almost ready, scatter the dried blueberries on the baking pans. You just want to warm them up - don’t keep them in the oven more than 5-10 minutes.
  6. Scoop the sweet potatoes and dried blueberries into a serving bowl. Serve immediately.