From Linda Gassenheimer’s Dinner in Minutes Column
Red Pepper and Sweet Potatoes
1/2 pound sweet potatoes, peeled and cut into 1-inch pieces (13/4 cups)
1 medium red bell pepper, seeded and cut into 1-inch pieces (about 1 cup)
2 teaspoons olive oil
Salt and freshly ground pepper
Place potatoes and red bell pepper in a microwave-safe bowl. Cover with plastic wrap or a plate. Microwave on high 5 minutes. Let stand 1 minute. Remove cover and add olive oil and salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 152 calories (28 percent from fat), 4.7 g fat (0.7 saturated, 3.3 g monounsaturated), no cholesterol, 2.4 g protein, 26.2 g carbohydrates, 4.7 g fiber, 64 mg sodium.