Sweet Potato Skillet

One of my favorite things about cooking any type of skillet meal is how versatile they are. You can customize it in just about any way imaginable. Mix and Match. It doesn't really matter, as long as you don't go too rogue and start throwing gummy bears into the mix (unless you are baking a pizookie cookie, then by all means proceed with the gummy chaos).

I usually make my skillets with whatever vegetables I have on hand or need to use up before they go bad.

Right now I have a sweet potato a plenty, so that's where we will start. Throw in some homegrown peppers, bok choy and an asian inspired sauce, and you have a tasty meal that is sure to leave you full and fueled for you next run or workout (I'm eating it right now as I write this)!

A few notes from the kitchen to help you learn from my mistakes. You will want to make sure that you add your thickest or most dense ingredient into the heat first, it will take the longest to cook. Don't be a fool like me and add your aromatics first because by the time your sweet potato is cooked through, they will be most likely be burnt bits on the bottom of the pan. Not so tasty. Also, usually I would recommend that you season your dish throughout the process, but the sauce on this recipe contains soy sauce which is fairly salty so you really don't need to worry about salting while your veggies cook.

*Note: this recipe fed just me for two meals, so if you are planning on needing more portions I would advise that you double the recipe.

Ingredients:

• 1 sweet potato - peeled and chopped into 1" cubes

• 1 large bell pepper - de-seeded and chopped

• 1 serrano (optional for that extra heat) - finely minced

• 1/2 sweet yellow onion - diced

• 2 cloves garlic - finely minced, but i prefer to grate it into the skillet

• 1" knob of ginger root - grated into skillet *way better flavor than ginger powder*

• 2 cups bok choy - rinsed/dried and roughly chopped

Ingredients for Sauce:

• 2 tablespoons honey

• 2 tablespoons soy sauce

• 1 tablespoon chili paste - again, you can adjust here based on your heat tolerance. I tend to like my food on the spicy side

The Skillet:

1. You're going to want to get your skillet heated over a medium heat with a little olive oil

2. Add in your sweet potatoes first because they will take the longest to cook and soften up. Let them cook over a medium heat for about 10 minutes, flipping them in the skillet every now and then to make sure everything is evenly cooked.

3. Now add in your aromatics, this will be your onions, ginger and garlic. Let the flavors get to know each other for a few minutes, or until the onions begin to turn translucent.

4. Now add in your bell peppers and serrano. I personally like my bell peppers to retain some of their crunch so I only cook them until they turn a bright greens (usually about 5minutes).

5. Now turn the heat down to low and add in your bok choy, cover with a lid and let everything steam while you make the sauce.

The Sauce:

1. Mix all of your ingredients together and whisk together until well combined.

2. Add your sauce to your skillet and combine to coat everything.

You can either have this as a side dish or add it to some type of grain for a meal. The serrano and chili add some really nice heat to the whole dish and the honey gives you just enough sweetness with the potatoes to balance it all out.

This dish is so easy so throw together and you really don't need a lot of planning for it, thats why it is one of my go-tos. I hope that you enjoy it!

Happy Eats!!

Nutrition Stats:

per serving

• Calories: 187

• Fat: 1.2g

• Carbs: 42.3g

• Protein: 5.1g