by Mollee Bauer
At the end of a long day, do you long for a dish that's easy to prepare, low in calories, filling and loved by adults and kids alike?
Try our "Sweet Potato with Sausage and Peppers." It's fall in a bowl -- colorful dishes and a nice mix of sweet, savory and spicy.
Even with the peeling, chopping and slicing vegetables, this dish qualifies as quick and easy -- my idea of a good meal.
This easy "throw it all in" recipe will surpass your expectations! What else could you ask for?
Savory sweet potatoes with sausage and peppers
Prep time: 10 minutes | Total time: 30 minutes | Yield: 8 servings
• 2 large sweet potatoes, peeled and diced
• 1 tablespoon vegetable oil
• 1 pound bulk Italian sausage (try a veggie sausage for a healthy vegetarian option)
• 2 large red bell peppers, chopped
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 1 16-ounce jar chunky salsa
• 1 1/2 teaspoon ground cumin
• salt and pepper, to taste
Fill a large pot about 2/3 of the way with water. Add the potatoes, bring to a boil and cook until tender but still firm, about 10 minutes. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Crumble the sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove the sausage to a plate covered with paper towels.
Leave one teaspoon of oil in the skillet. Heat the oil over medium heat and add onion and garlic and cook nearly softened, about 4 minutes. Add the red peppers and cook 2 to 3 minutes more.
Add the potatoes, sausage, salsa and cumin. Stir and cook another 4 minutes to heat through and blend flavors. Season with salt and pepper, if desired.
Top with a dab of reduced fat sour cream or plain Greek yogurt and serve with a green salad.
Are there leftovers? Not a worry! Turn them into a meal of their own, burrito style. Just warm and wrap the filling in whole grain tortillas. Top with sour cream.
Photo courtesy of iStockphoto.