John Myers
Ingredients for 4 servings:
- 600 g sweet potatoes
- 3 bell peppers, red
- 1 onion(s), red
- 2 garlic cloves
- some olive oil
- salt and pepper
- Paprika powder, smoked
- chili flakes
- some lemon juice
- 2 tbsp, heaped parsley leaves, flat, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Cook the sweet potatoes in salted water with their skins on, peel, and cut into approximately 1.5 cm cubes. Peel the bell peppers, if desired, remove the seeds and white membranes, and cut the flesh into pieces. Peel and dice the onion and garlic. Heat oil in a pan and sauté the bell peppers. Add the diced onion and garlic, sauté, and cook with the lid on for about four minutes until tender. Add one or two tablespoons of water, if desired. Season the vegetables with salt, pepper, paprika, chili, and a little lemon juice. Meanwhile, fry the sweet potatoes in a second pan on all sides. Season with salt and pepper, mix with the bell peppers, season again, and serve sprinkled with parsley.
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