My husband and I always pick up sweet potatoes when at the grocery store. Sweet potatoes are lower on the glycemic index (rank system of food based off of blood sugar level) and higher in fiber than white potatoes. This recipe is inspired by one I happened to watch on The Food Network a while back. It is super flavorful and easy to make. This side dish will prove that vegetables can be very tasty; don’t shy away from them! I used to think the only way to eat sweet potatoes was oven baked and topped with sour cream but Boy was I wrong; it’s an extremely versatile vegetable.
Total Time: 25 minutes
Servings: 3-4 people
2 sweet potatoes
2 tablespoons paprika
2 tablespoons garlic powder
1/4 of a cup chopped cilantro
1/2 a red onion
1 bell pepper
1 clove of garlic
6 tablespoons of olive oil
Salt & Pepper
- First you want to add your cubed sweet potatoes into a pot with boiling salted water and cook that till tender. Once cooked, make sure to remove excess moisture from the potato so it will crisp later on.
- In the meantime, heat 2-3 tablespoons of olive oil in a pan and add the finely chopped red onions, garlic, and bell pepper. Season these veggies with salt, pepper, and garlic powder. Sauté this mixture till golden brown which will take approximately 5 – 7 minutes. Once, these are ready remove them and place to the side.
- In the same pan, add the rest of the olive oil and add your drained and dried sweet potatoes to the pan. Season it with salt, pepper and paprika. Cook till potatoes have a golden brown crust on all sides. This will take another 5-8 minutes.
- Once that is achieved, add the onion and pepper mixture with the potato in the pan and sauté together for another minute or two. Also, garnish with the cilantro. Taste and see if any more seasoning is necessary; and you are done!
This can be a hearty brunch dish or a great side to a dinner meal. Who says you cant have breakfast for dinner? I made this next to quiche for dinner. I will be posting the quiche recipe later on in the week as well!