Since eating regular tatters everyday isn’t the healthiest thing I can do, I opt for a sweet potato instead! Slice it into coins, toss in some veggies, and you have yourself a filling side dish that can double for a meal. While it’s hot out of the skillet, I like to top it with crushed Cheez-its or sprinkle cheddar cheese…it sounds bizarre, but so good. Usually I make this dish (or a variation of it) with the small straggly sweet potatoes that get passed over by other dishes.
2 tablespoons extra virgin olive oil
2 sweet potatoes
½ medium onion (diced)
½ red bell pepper (diced)
2 garlic cloves (minced)
1 teaspoon chili powder
¼ teaspoon red pepper flakes
¼ teaspoon oregano
¼ teaspoon cumin
1 teaspoon honey (optional)
Wash and cut the ends off of the sweet potatoes. Cut the sweet potatoes into coins, about ¼ of an inch in thickness.
In a large skillet over medium-low heat, add the oil and allow it to heat for 1-2 minutes. Lay in the sweet potato slices, trying not to overlap.
Toss in the diced veggies, salt and pepper, garlic, and seasonings. Cover and cook for 10 minutes.
Flip the slices with a spatula, mixing it up so the veggies aren’t all sitting on top. Cover and cook for 10 minutes. Stir again, add the honey, and cover to cook for 2 more minutes.
Serve with crushed crackers, cheese, or plain!