Tuesday, May 17, 2011

Sassy Sweet Potato Skillet

A healthy, hearty dish that’s great for breakfast, lunch or dinner.


2 medium sweet potatoes, cooked and cubed (2 cups)
1 teaspoon olive oil
½ cup diced green or red bell pepper
1/3 cup diced white onion
1 cup sliced white mushrooms
½ cup cooked beans (kidney, black or pinto)
½ cup diced tomatoes (fresh or canned)
¼-1/2 teaspoon garlic powder
¼ to ½ teaspoon paprika
1/8 to ¼ teaspoon chili powder
salt and pepper to taste
optional garnishes- diced avocado, turkey bacon bits, cheese


If you are starting with raw potato- pierce each with a fork a few times and microwave on high until tender (about 4-6 minutes each). It works best to use leftover cooked potato or put the cooked potato in the fridge for 30-60 minutes so it is firm and easier to cut into cubes. Add ½ teaspoon olive oil to large skillet or pan and throw in the peppers and onion and sauté for a few minutes on medium heat. Then add the cooked, cubed potato, mushrooms, beans, tomatoes and spices and heat for another 7-10 minutes until lightly browned and warmed through. Add salt and pepper to taste (or even sprinkle with crushed red pepper if you like more kick) during the final sauté or at the table when serving. Garnish with diced avocado, turkey bacon bits, cheese if desired.

Makes 3 cups, six servings:

Serving size: (not including garnishes and salt) ½ cup Calories 80 Protein 3 g Carb 16 g Fiber 4 g Sugars 4 g Fat 1 g Saturated fat 0 g Sodium 65 mg


Lisa {smart food and fit} May 19, 2011 at 12:23 PM  

Oooh, I like this dish! :) The blog title totally caught my attention (hee, hee).
This sounds like a nice savory breakfast dish.

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