Ingredients
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2 large sweet potatoes, peeled and diced
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1 tablespoon vegetable oil
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½ pound bulk Italian sausage
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2 red bell peppers, chopped
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1 onion, chopped
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2 cloves garlic, minced
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1 (8 ounce) jar chunky salsa
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1 teaspoon ground cumin
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salt and pepper, to taste
Directions
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
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Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
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Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
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Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.
Nutrition Facts (per serving)
408 | Calories |
15g | Fat |
58g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 408 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 4g | 22% |
Cholesterol 22mg | 7% |
Sodium 936mg | 41% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 10g | 34% |
Total Sugars 15g | |
Protein 13g | 26% |
Vitamin C 85mg | 95% |
Calcium 110mg | 8% |
Iron 3mg | 16% |
Potassium 1231mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.