Sweet Potato Skillet
My Sweet Potato Skillet is a cozy one-pan meal with tender sweet potato, chickpeas and warm spices that simmer into a saucy, flavorful dish.
Servings: 4
Calories: 279kcal
Equipment
- Large Skillet w/ Lid
- Measuring Cups and Spoons
Ingredients
- 28- ounce can diced tomatoes with juices
- 19- ounce can chickpeas drained and rinsed
- 16- ounce sweet potato peeled and cut into cubes (about 4 cups)
- 1 large bell pepper seeded and chopped
- 2 small yellow onions chopped
- 1 ½ tablespoon Moroccan spice blend we use our homemade
- 1 teaspoon sea salt
Instructions
- Mix all ingredients together in a large skillet.
- On medium heat bring to a boil then cover and reduce to low, cooking for about 15-20 minutes.
- Remove the lid and cook for another 10-15 minutes depending on desired tenderness of sweet potato.
Notes
- Cut Evenly: Try to keep the sweet potato pieces the same size for even cooking.
- Keep an Eye on the Liquid: If the pan gets too dry, add a splash of water or olive oil.
- Stir Occasionally: This helps prevent sticking, especially toward the end of the cooking time.
- Taste and Adjust: Add more salt, spice or lime juice at the end to brighten the whole thing.
Nutrition
Calories: 279kcal | Carbohydrates: 56g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1305mg | Potassium: 1092mg | Fiber: 13g | Sugar: 13g | Vitamin A: 17273IU | Vitamin C: 63mg | Calcium: 158mg | Iron: 5mg
