| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
Peel and wash the sweet potatoes. Slice into 1/2 in thick cubes. Place in the pot and add enough water to cover the potatoes. Bring to a boil and then simmer for 10 minutes. Drain the potatoes and place in a large bowl. |
| 3. |
While the potatoes are simmering, combine garlic, onion, salt, paprika, ground cumin, ground coriander and cayenne in a food processor bowl. |
| 4. |
Process until mixture forms a paste. Add the cilantro and parsley leaves and blend. Add lemon juice, vinegar, and olive oil; blend. Season to taste with pepper. |
| 5. |
In the large bowl with the potatoes add the peppers. Toss the potatoes and peppers with the herb mixture. |
| 6. |
Transfer to a large shallow baking dish. Slice tomatoes and them lay on top of the potato mixture. Cover the dish with aluminum foil. |
| 7. |
Bake for 35 minutes and then remove the foil. Continue baking for an additional 20-30 minutes or until vegetables are tender. |
| 8. |
Ideal for Phase 1 of Fat Smash. |
