Sweet Potato Stir Fry
Source: Caitlin Cullen
Ingredients
Number of Servings: 8
2 large sweet potatoes, peeled and grated on the large holes of a box grater (if you don’t have a box grater, you can dice the potatoes very small instead)
1 medium onion, diced small
1 bell pepper, diced small (any color will do)
3 cloves garlic, minced
1 inch section of fresh ginger, peeled and minced
1 bunch green onions or chives, sliced thin
2 Tbsp sesame oil (can substitute pretty much any oil if you do not have sesame oil)
1 Tbsp soy sauce
Chopped cilantro for garnish (optional)
Sriracha mayo for drizzle (optional)
Salt, to taste
Directions
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Heat oil in a large skillet over medium high heat
Add the onions and bell peppers and a pinch of salt, and sauté for 5-6 minutes or so, stirring occasionally, until onions start to turn translucent
Add the ginger and garlic to the pan, stirring to mix with the onions and peppers, and cook for 2-3 more minutes, until you can smell the garlic
Add the shredded sweet potatoes, stir into the rest of the mixture, and cook for 10 minutes or so until the potatoes are evenly browned and are mostly tender with some crispy bits
Remove the pan from heat, add the soy sauce, and stir to coat the potato mixture. Top with cilantro and a drizzle of sriracha mayo, if using
Try something new and add 1 or more of these!
A can of rinsed black beans to make it a whole meal – add these in the last two minutes of cooking, before adding the soy sauce, so they are warmed throughout when finished
Chopped peanuts, almonds, or cashews add crunch, protein, and healthy fats to the dish
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 99 kCal – 5% DV
Sodium – 133 mg – 6% DV
Total Fat – 3.6 g – 6% DV
Saturated Fat – 0.5 g
Trans Fat – 0 g
Protein – 1.8 g – 4% DV
Cholesterol – 0mg – 0% DV
Total Carbohydrates – 15.6g – 5% DV