Turmeric-Spiced Sweet Potatoes with Spinach & Peppers


  • 1/4 cup Our Family® 100% Pure Olive Oil
  • 1 tablespoon Finest Reserve™ by Our Family® Ground Turmeric
  • 1 1/2 teaspoons Our Family® Ground Cumin
  • 1 1/2 teaspoons Our Family® Paprika
  • 1/2 teaspoon Our Family® Salt
  • 3/4 teaspoon Our Family® Pure Ground Black Pepper
  • 2 large red and/or yellow bell peppers, halved and cut into 1/2-inch strips
  • 2 large sweet potatoes, peeled and cut into 1-inch pieces
  • 6 garlic cloves, minced
  • 3 cups packed baby spinach
  • Chopped fresh cilantro for garnish (optional)


Approximate nutritional values per serving (1 1/4 cups): 301 Calories, 19g Fat, 3g Saturated Fat, 3mg Cholesterol, 536mg Sodium, 30g Carbohydrates, 7g Fiber, 10g Sugars, 0g Added Sugars, 4g Protein


  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, whisk oil, turmeric, cumin, paprika, salt and black pepper; stir in bell peppers and potatoes. Spread bell pepper mixture in single layer on prepared pan; roast 25 minutes or until potatoes are fork-tender and golden brown. Stir in garlic and spinach; roast 3 minutes or until spinach is wilted. Makes about 5 cups.
  2. Serve sweet potato mixture garnished with cilantro, if desired.

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