Steps to Prepare Any-night-of-the-week Sweet Potato Traybake

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Before you jump to Sweet Potato Traybake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn't that difficult. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to sweet potato traybake recipe. You can have sweet potato traybake using 16 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Sweet Potato Traybake:

1. Use of Roasted Vegetables.
2. Use of spices (red pepper flakes, cumin, smoked paprika, thyme, salt).
3. Provide 2 tbsps of olive oil.
4. Take 1/2 of lime (for juice).
5. Provide 1 of big sweet potato.
6. You need 1 of red bell pepper.
7. Take 1/2 of red onion.
8. Take of Salsa.
9. Use 2 of red tomatoes (medium size).
10. Take 1/2 of red onion.
11. Get 1 of jalapeño.
12. Get 2 tbsps of fresh coriander.
13. You need of For serving.
14. Take of tortillas.
15. You need of guacamole (optional).
16. Use of sour cream or yoghurt (optional).

Instructions to make Sweet Potato Traybake:

1. Preheat the oven to 400F/200C..
2. Cut the vegetables (sweet potato, bell pepper and half an onion) into bite-sized chunks. In a large bowl, combine the spices, a pinch of salt, 2 tbsps olive oil and juice squeezed out of 1/2 lime. Add the vegetables into the bowl and toss well to coat them with the spice mixture..
3. Line a baking tray with a sheet of baking paper. Spread the vegetables across the tray. Bake for about 25 minutes. The vegetables should be soft when pierced with a fork..
4. In the meantime prepare the salsa. Chop the tomatoes, the other half of the red onion, jalapeño (seeds removed) and fresh coriander. Add a pinch of salt and mix well..
5. Serve the roasted vegetables with warmed tortilla wraps, salsa and optionally also with guacamole and/or yoghurt..

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