Ingredients:

  • 2 medium sweet potatoes, peeled and diced (about 2 cups / 400g)
  • 1 medium red bell pepper, diced (about 1 cup / 150g)
  • 1 medium yellow bell pepper, diced (about 1 cup / 150g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon unsalted butter (15g) – Optional, but adds richness. Can substitute with more olive oil for vegan option.
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ½ teaspoon dried rosemary (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat) (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Dice the sweet potatoes, bell peppers, and onion. Mince the garlic.
  2. Heat olive oil and butter (if using) in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
  3. Add the diced sweet potatoes to the skillet. Cook, stirring occasionally, until they begin to soften, about 10 minutes.
  4. Add the diced bell peppers, smoked paprika, thyme, rosemary, red pepper flakes (if using), salt, and pepper to the skillet.
  5. Continue cooking, stirring occasionally, until the sweet potatoes are tender and the bell peppers are slightly softened, about 10-15 minutes.
  6. Taste and adjust seasoning as needed.
  7. Garnish with fresh parsley and serve hot.