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© Meredith Corporation. All rights reserved. Used with permission.
In a covered large saucepan cook sweet potatoes in enough boiling water to cover for 10 to 12 minutes or until tender.
Meanwhile, in an extra-large nonstick skillet heat oil over medium-high heat. Add onions; cook for 5 minutes. Add sweet pepper; cook about 3 minutes more or until crisp-tender. Add tomatoes, brown sugar (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.
Well-drain the hot, cooked sweet potatoes. Stir sweet potatoes into the tomato mixture. To serve, sprinkle with parsley leaves.