| 2 | medium unpeeled baking potatoes, cut into 1-inch chunks (1 1/3 cups) |
| 1 | medium unpeeled sweet potato, cut into 1-inch chunks (1 cup) |
| 2 | medium onions, each cut into 12 wedges |
| 1/3 | cup fat-free Italian dressing |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1 | medium bell pepper, cut into 1-inch squares |
| 1. | Move oven rack to position slightly above middle of oven. Heat oven to 500ºF. |
| 2. | Generously spray rectangular pan, 13x9x2 inches, with cooking spray. Place baking potatoes, sweet potato and onions in pan. Mix dressing and red pepper; pour over vegetables. Cover and bake 10 minutes. |
| 3. | Stir bell pepper into vegetables. Cover and bake 5 minutes; stir vegetables. Bake uncovered 10 minutes longer. |
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| Ground red pepper is a ground hot red chile pepper. For milder flavor, use 1/4 teaspoon ground black pepper.
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| Roasting the baking potatoes and sweet potato with their skins saves time and nutrients. You get more fiber, iron, calcium and B vitamins in unpeeled potatoes. |
Nutrition Information:
80 ( 0); 0g ( 0g, ncg); 0mg; 175mg; 21g ( 3g, ncg); 2g 42%; 24%; 2%; 4% 1 ; 0 ; 1 nc