Sweet Potato Bake with Pimenton

Another pimenton dish.  A simple and tasty way to get some stabilizing sugars, fiber, and beta carotene.

1-2 garnet sweet potatoes
1/2 large onion
2-4 cloves garlic
1 Tbsp pimenton (Spanish smoked paprika)
A few tablespoons olive oil or other liquid fat
Fresh cilantro to taste

Peel and slice the sweet potato into discs; put into a bowl and toss with the oil and pimenton.  Slice the onion into thin half-circles and pull apart.  Smash the cloves of garlic with the back of your knife.  Line the sweet potato discs scalloped-style in a 13×9″ baking dish and spread the onion and garlic on top.  Garnish with chopped cilantro.

Cover with foil and bake in a 350 degree oven for about 25 minutes; remove when the potatoes are soft.  Serve with plain yogurt or queso fresco.

4 servings

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