Sautéed sweet potatoes and peppers

Yield: 8 Servings

Measure 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

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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