Savory Sweet Potato Stir Fry
Sweet potato stir fry is a quick 20- minute flavor-packed dinner made with tender sweet potatoes, crisp peppers, and warm spices.
Servings: 4 people
Calories: 153kcal
Cost: $5
Equipment
Ingredients
- 2 Large Sweet Potatoes
- 2 Sweet Bell Peppers - I used red and green
- 1 Tablespoon Cooking Oil I used avocado oil
- 1 Shallot or onion
- 2 Garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon Smoked paprika
- 1 Tablespoon Lemon juice
- Kosher Salt and ground black pepper
- Fresh cilantro or basil leaves for garnish - optional
Instructions
- Peel the sweet potatoes and cut them into bite size cubes. Cut the peppers, discard the seeds and make bite size pieces. Cut the shallots and mince the garlic.
- Heat the oil in a heavy bottom pan. I love to use my Cast Iron Skillet as it gives a nice grill like char.
- Add cubed sweet potatoes. Sprinkle some salt. Stir well. Cover and let them sweat for 8-10 minutes.
- Remove the lid. Add rest of the ingredients. On high heat, let them cook for 3-4 minutes. Stir a few times so everything cooks evenly.
- Turn off the heat. Drizzle some lemon juice over the hash. Adjust salt and pepper. Garnish with fresh herbs. Serve warm and enjoy !
Notes
-
Sweet Potatoes: Peel and cut them small. About ½ inch bite size cubes so they cook quickly and evenly.
Prep ahead: You can chop the bell peppers & shallot ahead, (or precut) However, cut the sweet potatoes just before coking so they don’t harden and brown.
Leftovers : This recipe can be used for meal prep by cooking ahead and reheating through the week.
Storage : Store in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 100mg | Fiber: 3g | Sugar: 7g