This recipe is a healthful spin on an old breakfast favorite. By using sweet potatoes, you’ll be packing in great flavor, with tons of fiber and nutrients.
Makes six 1-cup servings
2 pounds sweet potatoes, peeled and cut in ½-inch pieces 1/4 cup vegetable broth 3 garlic cloves, minced 1 small onion, chopped 1 small red bell pepper, chopped 1 small green bell pepper, chopped 1 tablespoon sweet paprika Kosher or sea salt to taste Freshly ground black pepper to taste
Place sweet potatoes with water to cover in a large saucepan. Simmer potatoes for about 15 to 17 minutes until tender. Drain and set aside.
Heat broth in a large skillet over medium heat. Cook garlic, onion, and bell peppers for about 4 minutes. Add paprika, salt, and black pepper and continue to cook for 5 minutes, until vegetables are soft. Add the sweet potatoes and cook to heat through.
Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>