Sweet potatoes are an excellent source of vitamin A and can be served in many different ways. In this simple Italian-inspired side dish, they're combined with peppers, onions, stewed tomatoes, and parsley.
2 medium green sweet peppers, stemmed, seeded and thinly sliced
2 (14.5 ounce) cans Italian-style stewed tomatoes, undrained, cut up
½ teaspoon packed brown sugar (optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup small Italian (flat-leaf) parsley leaves
In a covered large saucepan cook sweet potatoes in enough boiling water to cover for 10 to 12 minutes or until tender.
Meanwhile, in an extra-large nonstick skillet heat oil over medium-high heat. Add onions; cook for 5 minutes. Add sweet pepper; cook about 3 minutes more or until crisp-tender. Add tomatoes, brown sugar (if using), salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.
Drain the hot, cooked sweet potatoes completely. Stir sweet potatoes into the tomato mixture. To serve, sprinkle with parsley leaves.