If you wind up buying too many sweet potatoes for your Thanksgiving dinner, use the extras to make this tasty sweet potato hash.
1 1/2 lb peeled sweet potatoes, diced
4 Tbsp butter
1 cup onion, diced
1 cup celery, diced
3 cloves garlic, minced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1/4 tsp crushed red pepper flakes
salt and pepper
In a medium pot, cover potatoes with 2 inches of salted cold water. Bring to a boil, reduce heat and simmer for 5 minutes. Drain.
Melt the butter in a large non-stick skillet over medium heat. Add onion and celery – cook for 8-10 minutes or until onions are soft. Add garlic and cook another 2 minutes, stirring constantly. Add red and green peppers, and crushed red pepper flakes – cook for 5 minutes. Add potatoes and cook until just heated through. Add salt and pepper to taste.
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