• 8servings
  • 65minutes
  • 203calories

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Ingredients Jump to Instructions ↓

  1. 21/2 lb baking potatoes

  2. 1 large sweet potato (about 12 oz)

  3. 21/2 tsp salt

  4. 3 Tbsp butter

  5. 2 Tbsp olive oil

  6. 1 large onion, chopped

  7. 1 each medium red and yellow bell pepper, cut in 1/2-in. dice

  8. 1/2 tsp freshly ground black pepper

  9. 1/8 to 1/4 tsp ground red pepper (cayenne)

  10. 2 scallions, sliced

Instructions Jump to Ingredients ↑

  1. Peel, then cut baking and sweet potatoes in 11⁄2-in. chunks. Place in a large heavy pot; add cold water to cover and 1 tsp salt. Bring to a boil, cover and simmer 12 minutes or just until tender. Drain and return to pot. With edge of a large spoon, break most into coarse chunks.

  2. Heat butter and oil in a 12-in., preferably deep, nonstick skillet over medium heat until hot. Add potatoes, remaining 11⁄2 tsp salt, the onion, bell peppers and ground peppers; stir to mix.

  3. Cook, turning mixture often with a spatula, 23 minutes or until vegetables are tender and potatoes are browned in spots. Transfer to a serving dish; sprinkle with scallions.

  4. Planning Tip: Can be prepared up to 1 day ahead. Refrigerate covered. Bring to room temperature before heating in microwave or oven.


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