Sautéed sweet potatoes and peppers
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sweet potatoes; peeled and cut into 1/2 inch cubes |
| 2 | cups | Chopped onions |
| 1 | large | Red bell pepper; finely chopped |
| ⅓ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ¼ | cup | Chopped fresh chives |
Directions
1. In large nonstick skillet, combine all ingredients except chives. Bring to a boil.
2. Reduce heat to medium; cover and cook 13 to 15 minutes or until potatoes are tender. Sprinkle with chives.
Calories: 82 (3% from fat) Fat: .3g Cholesterol: 0mg Carbohydrate: 19g Fiber: 3g Sodium: 143mg
NOTES : I ended up using 2 pans since it wouldn't fit into 1 nicely. I also found that I needed to use more water, approximately 1 cup per pan which cooked off.
Recipe by: Fast & Healthy, December 1997 Posted to EAT-LF Digest by Lisa Whittington <esordliw@...> on Apr 15, 1998
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