Ingredients
-
- 2 tablespoon grapeseed oil
- 1 pound sweet potatoes (450 g), cubed
- 2 tablespoon water
- 2 cloves of garlic, chopped
- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
Directions:
- Heat the oil in a skillet, add the sweet potato cubes and water, and cover with a lid, and cook over medium heat for about 10 minutes, stirring occasionally. You don’t need to peel the sweet potatoes if you don’t want to.
- Add all the remaining ingredients, stir, uncover, and cook over medium-high heat for about 10 to 15 minutes or until tender and golden brown.
- Serve immediately.
- Keep the leftovers in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.