A little sweet, a little heat, with an egg on top. Oh yeah. This recipe is flavorful and filling. Serve it as a side to some pan fried pork chops or heap it on your plate with a slice of toast and a dish of homemade applesauce. In the fall of the year, after the sweet potatoes have been dug, this dish becomes a familiar sight on our dinner table.
Makes 4 large servings
- 4 Tbsp. butter (or cooking oil of choice)
- 3 cups peeled and diced sweet potatoes
- 1 cup onion, diced
- 1/2 cup green pepper, diced
- 2 jalapeño peppers, seeded and minced
- 1 cup chicken or vegetable broth
- 2 Tbsp. ketchup
- 2 tsp. yellow mustard
- 1 tsp. freshly ground black pepper
- 2 tsp. fine sea salt
- handful of cilantro or parsley, minced (optional)
- 4 eggs, fried (optional)
- In a large skillet or Dutch oven, melt butter. Add sweet potatoes, onion and peppers and sauté until veggies are tender, about 10 minutes.
- Add broth and seasonings. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook until liquid evaporates, thickening the sauce.
- Divide among four plates and slide a fried egg over the top if desired. Serve warm.