Recipe Image

Tomato and Pepper Sweet Potatoes

  • 35 m
  • 35 m
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.”


    • 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


  • 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.
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