Love Freely, Laugh Genuinely, Eat Colorfully

Japanese Sweet Potatoes, Roasted Peppers, Beans and Broccoli

Prep Notes

Rinse all produce thoroughly

Scrub out potato with vegetable scrubber


1 Large Japanese Sweet Potato

1/2 Red Pepper

1/2 Yellow Pepper

1/2 c Broccoli

1/2 c Cannellini Beans


Sea Salt to taste

2 Clove Garlic, minced

*EVOO Extra Virgin Olive Oil


Preheat Oven to 325 degrees

Cut Japanese Sweet Potato in half and place on baking sheet along with peppers

Drizzle EVOO over peppers only and add a pinch of salt, with minced garlic

Bake for 30 minutes, or until soft

Cook Cannellini beans while other items are baking (if beans are raw, soak over night and rinse and drain, then cook on stove for 40 minutes medium heat.  If beans are already cooked, heat up on stove for 10 minutes on low).

Sauté Broccoli with Garlic on low heat with EVOO in sauté pan for 10 minutes (add fresh herbs if desire)

Once Japanese Sweet Potato and Peppers are cooked, let cool for 10 minutes

Peel skin off of peppers if desire, cut into slices

Scoop our Potato from Potato Skin (sweet enough does not need any add flavor, if needed, add spices and herbs and desire)