This classic dish gets a clean upgrade with sweet potatoes instead of white potatoes! You get the same tasty dish with a nutrient upgrade!
Cut your sweet potatoes, bell peppers, onions and garlic and place them with the oil in a large skillet that has a lid.
Begin to cook, stirring frequently. When the oil is nearly run out, add vegetable broth as needed to continue cooking.
Whenever you are not stirring, cover the pan with the lid to allow the steam to cook the potatoes faster. Just keep an eye on this so that nothing gets burned.
When the potatoes are cooked, toss in the parsley, give it a stir until it's just wilted and remove the entire skillet from heat.
Add salt and pepper as needed and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.