O'Connor Sweet Potato with Yukon Gold Potato, Brussels Sprouts, Peas, and Bell Pepper (No Added Fat)
I was excited to try O'Connor sweet potatoes that I found in the store a day or two ago. We love Japanese sweet potatoes, and these, also with white flesh, are supposed to be similar. My daughter and I were heading out to a Nutcracker performance from a troupe from Moscow, so I had to put dinner together quickly. My daughter doesn't like onions and I use them commonly, but decided to put a meal together tonight without onions. Here is what I did.
- 3 Sweet potatoes
- 3 Yukon Gold potatoes
- 3/4 cup water
- 1/2 - 1 cup Brussels sprouts (fresh or frozen; I used frozen)
- 1/2 cup bell pepper slices (about 1/4" x 3/4"; fresh or frozen as above)
- 1 cup green peas (fresh or frozen as above)
- Seasoning to taste (see notes)
- I put the sweet potatoes (one per person, so three for my family), along with Yukon Gold potatoes (also one per person) and water, in my Instant Pot pressure cooker and cooked on high pressure steam for 20m.
- I put the rest of the ingredients except the seasoning (i.e., the remaining vegetables) in a small Saladmaster stock pan and cooked waterlessly - i.e., I heated the pan on medium high, covered, until the vapor release valve started jiggling, then reduced the heat to low to mostly stop the jiggling, and let it cook for about 15m.
- When the pressure cooking was done, I waited a few minutes and gently released pressure, then removed the sweet potatoes and potatoes.
- I cut out two little triangle indentations 1/3 and 2/3 up the length of the sweet potatoes.
- I cut the Yukon Gold potatoes into 3/4" cubes or so.
- I put a sweet potato on each plate and surrounded it with the potato cubes.
- I mixed in a little salt to the waterlessly cooked vegetables and spread atop the sweet potatoes.
- I put a tablespoon or bit more of salsa as part of the seasoning atop the sweet potato and vegetables, and served.