By Micki Brown
2 tbsp extra virgin olive oil
1 ½ pounds purple sweet potatoes, peeled, diced
1 sweet onion, diced or thinly sliced
1 red bell pepper, stem and seeds removed, diced
3-4 cloves garlic minced
Sea salt and pepper to taste
Heat oil in a large skillet over medium heat. Add sweet potatoes and cook covered, stirring often, until slightly tender, about 10 minutes. Add the onion, bell pepper, garlic, and salt and pepper. Cook, covered, over medium heat, stirring frequently, until onion is tender and beginning to brown. Remove the cover and continue to cook stirring frequently, being careful not let it burn, until the veggies begin to crisp just a bit. Serve and enjoy!