Many times in my house, recipes happen by accident. I tend to be very mood-based and VERY often crave comfort food which to be usually involves either fat or carbs.
This meal can be make in a single skillet (yay for less dirty dishes!) and is ready in about 20 minutes.
1-2 tablespoons olive oil
1 medium sweet potato
2 cooked sausages (I used Trader Joe’s sun-dried tomato chicken sausage; can be replaced with any kind of sausage or non-meat option, but I have not tried)
½ diced red bell pepper
½ diced green bell pepper
½ diced onion
¾ cup grated cheddar cheese (omit if vegan or dairy-free)
¼ cup sour cream (omit if vegan or dairy-free)
Dice sweet potato into medium-sized chunks.
Heat olive oil in large skillet (one with a lid) to medium heat. If you’re using a “hot” burner, put heat on medium-low.
Once olive oil is hot, toss in sweet potato and put lid on. Using a lid helps the sweet potato to cook faster. The high heat will sear the sweet potato so it gets a bit of char and is not mushy.
Stir at 3-4 minute intervals. Always return lid to skillet. The second time you stir, add a bit of sea salt.
Once sweet potato begins to soften, about 8-10 minutes, add bell peppers and onion.
Cook another 5 minutes, then crumble sausage in your hand or dice sausage if you prefer, and add to skillet.
Cook 5 minutes until veggies are soft. If veggies or sweet potato begins to burn (more than a little char), reduce heat.
Sprinkle cheese on top and replace with lid.
Let sit for 2 minutes. Divide into two bowls and split sour cream between bowls.