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These roasted sweet potatoes and bell peppers have bold Southwest flavor without added salt.
1 pound sweet potatoes, peeled and cut into 1-inch chunks (3 cups)
1 medium red bell pepper, cut into 1-inch chunks
1 medium sweet onion, such as Vidalia, cut into 1-inch chunks
1 tablespoon oil
2 teaspoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning
Preheat oven to 400°F. Toss sweet potatoes, bell pepper and onion with oil in large bowl. Sprinkle with Seasoning; toss to coat evenly.
Spread in single layer on foil-lined 15x10x1-inch baking pan.
Roast 45 minutes or until sweet potatoes are tender, stirring halfway through cook time.
(Amount per serving)