Recipe courtesy of Chef Robert Childers, House of Blues, Chicago, Illinois
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons salted butter
- 2 tablespoons vegetable oil
- 1 cup 1/2-inch diced onion
- 1 cup 1/2-inch diced celery
- 2 cloves garlic, minced
- 1 cup 1/2-inch diced red bell pepper
- 1 cup 1/2-inch diced green bell pepper
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
Place the diced potatoes in a medium pot, cover with 2 inches of cold water and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.
In a large nonstick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft. Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes. Add the potatoes and cook until they are just heated through, about 1 minute. Season with salt and pepper to taste. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
216 calories; 9g total fat; 10mg cholesterol; 98mg sodium; 36g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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