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Old Bay Tilapia, Sweet Potatoes and Veggies

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“I'm not a huge fan of the classic sweet potato casserole, so I concocted this dish. The reds, oranges, and yellows are perfect for fall entertaining! Then I decided that the flavors would complement tilapia, orange roughy, or any white fish really well. It was a hit as both a vegetable side and as a full meal.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 3 large sweet potatoes
  • 1 red pepper
  • 1 yellow pepper
  • 1 medium red onion
  • 1 medium tomatoes
  • 2 teaspoons Old Bay Seasoning (more if you want it spicier!)
  • 12 teaspoon black pepper (again, you can add more)
  • 1 tablespoon parsley
  • 18 ounces tilapia fillets (about 3 filets) or 18 ounces other white fish (about 3 filets)


  1. Preheat oven to 350°F.
  2. Wash and scrub the sweet potatoes (or remove the skin, but I like to keep it). Cut them into cubes about 3/4 inch in size. Place in a 13x9 inch pan.
  3. Chop the onion and peppers into 1 inch by 1/4 inch slices. (I think that the dish look better when they are this size. It's really not important how large they are.) Add to the pan.
  4. Dice tomato. Add to pan with other veggies.
  5. Add olive oil, old bay seasoning, pepper, and parsley to taste. Stir well to coat veggies.
  6. Bake in oven for 25 minutes.
  7. Add tilapia filets to bottom of pan by scooping veggies aside and covering the fish with some of the veggies. Bake additional 20 minutes until fish flakes.

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