Baked Sweet Potato With Chicory and Red Peppers


Raw fruits and vegetables are amazing, but there are times–especially during the autumn-winter months, when your body craves and benefits from warmer, more filling foods. It’s important to be flexible and adjust to the different seasons. This dish is perfect for those cold autumn evenings.

Serving x 4:

Baked Sweet Potato:

  • 2 sweet potatoes
  • 2 Tbs extra virgin olive oil (for potatoes)
  • salt to taste
  • 1 lemon juice
  • 1 Tbs dried chive

Stewed Vegetables:

  • 500 gr chicory
  • 3-4 red peppers
  • 1 clove garlic (minced)
  • 1 onion (minced)
  • salt to taste

Preheat the oven to 350°F (180°C). Cut the sweet potatoes into French fries. If you make them to thick, their texture will be soggy. Try to cut them all into a uniform thickness, so they cook evenly. In a large bowl, combine sweet potatoes, olive oil, salt, dried chive and lemon juice. Use your hands to mix well the potatoes with the spices. Spread the fries out in a single layer on the baking sheet. Bake for 25 minutes, carefully turn the fries over using a spatula, and cook for another 15 minutes or so, depending on how thickly you have cut them.

While the potatoes are in the oven you can prepare the veggies. Boil the chicory previously cut and washed for about 10 minutes, then get unstuck and sauté where you brown the onions and peppers earlier. Add salt to taste.