Ingredients
2 pounds sweet potatoes, peeled and cut into ½-inch pieces
¼ cup vegetable broth
3 garlic cloves, minced
1 small onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon sweet paprika
Kosher or sea salt to taste
Freshly ground black pepper to taste
Preparation
Place sweet potatoes with water to cover in a large saucepan. Simmer potatoes for about 15 to 17 minutes until just tender. Drain and set aside.
Heat broth in a large skillet over medium heat. Cook garlic, onion, and bell peppers for about 4 minutes.
Add paprika, salt, and black pepper and continue to cook for 5 minutes, until vegetables are soft. If necessary, add 1 to 2 more tablespoons broth.
Add the sweet potatoes and cook to heat through.
