This dish is a great partner with any roasted bird, large or small. It's quick, pretty, good for you and packs lots of zingy flavor. These are so good, consider cooking extra. If you have leftovers, reheat them as a base for a poached egg for a light meal.
2 large sweet potatoes, scrubbed but not peeled
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely diced
1 jalapeņo pepper, finely diced
1/2 red bell pepper, cored, seeded and finely chopped
1/2 green bell pepper, cored, seeded and finely chopped
Salt and freshly ground black pepper
Cook the sweet potatoes in a large saucepan of lightly salted boiling water for 10 minutes; they should still be quite firm. (Don't even think of cutting them in half or cooking longer or they will go to mush.) Drain.
When the potatoes are cool enough to handle, peel them and chop into small dice. This can be done in advance.
Heat the oil and butter in a large skillet over medium heat. Add the onion and peppers and cook, stirring for 1 to 2 minutes. Add the sweet potatoes and cook for 5 to 6 minutes, until nicely browned. Season to taste with salt and pepper and serve warm. Serves 4.
Adapted from "An American Place" by Larry Forgione
Thursday, June 10, 1999
