AuthorIAmACleanEaterTeamCategoryAround The World, Breakfast, Meal Plans, Mexican 2 ½ lbs Mixture of White and Orange (Yams) Sweet Potatoes, Peeled and Cubed
½ Large Onion, Finely Chopped
1 Green Bell Pepper, Finely Chopped
1 Red Bell Pepper, Finely Chopped
½ Salt
1 tsp Minced Fresh Parsley
1
Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook. Drain pan and set aside.
2
Meanwhile, in a large nonstick skillet over medium-high heat, brown chorizo sausage and cook through. Remove sausage and put in a small bowl. Add onion to the pan and sauté for about 5 minutes.
3
Add bell peppers, sautéing for about 5 minutes more. Stir in Tolucan Chorizo Spice and salt.
4
Add the sausage in and the cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.
Ingredients
2 ½ lbs Mixture of White and Orange (Yams) Sweet Potatoes, Peeled and Cubed
½ Large Onion, Finely Chopped
1 Green Bell Pepper, Finely Chopped
1 Red Bell Pepper, Finely Chopped
½ Salt
1 tsp Minced Fresh Parsley