Smoky Sweet Potato Hash | Roasted Sweet Potatoes in Oven

RECIPE INGREDIENTS LIST: (3 to 4 servings)

620g / 4 heaping Cups approx. Sweet Potatoes (2 medium size, 685g including the skin) - chopped in 1-1/4 inch X 1-1/4 inch & 1 inch thick
300g / 2 Cups approx. Red Bell Pepper (1 large or 2 small size, 340g including the core & seeds) - chopped in 1-1/2 inch X 1-1/2 inch
200g / 1+1/2 Cup approx. Onion (1 medium size, 220g including the skin) - cut in 1/4th inches thick slices
2+1/2 Teaspoon Smoked Spanish Paprika
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I added 3/4 teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil (organic light Olive Oil)

Garnish:
1/2 Cup / 30g Green Onion - Chopped
1/4 Cup / 10g Parsley - finely chopped
Drizzle of olive oil (I have added 1/2 Tablespoon organic cold pressed olive oil)

METHOD:

Prepare a baking tray by lining it with parchment paper. Set aside. Pre-heat the oven to 425 F.

Transfer the chopped vegetable to a large bowl. Add the smoked paprika, ground black pepper, cayenne pepper, salt, olive oil and mix well. Transfer the vegetables to the baking tray lined with parchment paper. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming).

Bake in a pre-heated 425 F oven for 25 to 30 minutes or until the sweet potatoes are cooked but still firm.

Once the vegetables are baked well, add the chopped green onion, parsley and drizzle of extra virgin olive oil. Serve hot with your meals.