I must confess: I love sweet potatoes, yams (batata, boniato, camote, or however you call them!). Any excuse is good for me to cook with this ingredient. In addition to its nutritious value, I love it because it's so colorful that every time I serve it my table looks like a party! I make sweet potatoes desserts and pastas. I bake and roast them. I have them in soups. And I never get tired of eating them. Moreover, if I'm honest: I could eat them every day without remorse.
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Today's recipe is the perfect side dish to be served with eggs and omelets for brunch on Sunday (it's PERFECT for Father's Day)–they are the ideal substitute for hash brown potatoes but with fewer calories! Besides, sweet potatoes are rich in vitamins A and C, have as much fiber as oats, are low in calories, rich in iron and beta-carotene.
Image via Enriqueta Lemoine
Ingredients
Ingredients for 4 servings
2 tablespoons of olive oil
1/4 cup red bell pepper, julienned
1/2 cup onion, julienned
3-4 cups of rinsed and dried sweet potatoes, skin on, sliced and quartered
Salt
Freshly ground black pepper
Sauté
In a skillet over medium heat, sauté the peppers and onions in olive oil, about 1 minute.
... and now the sweet potatoes...
Add the potatoes and sauté, stirring occasionally, for 5-6 minutes. Season with salt and pepper.
Ready to be served...
Flood your table with this color explosion and serve hot.
With this color, no way it isn't nutritious!
Aren't you craving this?
Perfect with an omelet!
Irresistible with a zucchini and cheese omelet!
