Tomato and Pepper Sweet Potatoes

Tomato and Pepper Sweet Potatoes

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 4 cups bite-size sweet potato chunks (about 1½ pounds)
  • 1 tablespoon olive oil
  • 2 medium onions, thinly sliced
  • 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

Preparation

  • Prep

  • Ready In

  1. In a covered large saucepan cook sweet potatoes in enough boiling water to cover for 10 to 12 minutes or until tender.
  2. 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.
  3. Drain the hot, cooked sweet potatoes completely. Stir sweet potatoes into the tomato mixture. To serve, sprinkle with parsley leaves.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 80 calories; 1 g fat(0 g sat); 3 g fiber; 16 g carbohydrates; 2 g protein; 12 mcg folate; 0 mg cholesterol; 7 g sugars; 6,751 IU vitamin A; 25 mg vitamin C; 44 mg calcium; 1 mg iron; 221 mg sodium; 218 mg potassium
  • Nutrition Bonus: Vitamin A (135% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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