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My fireman’s diet is still in full swing over here. I am so proud he is sticking with it and he has already dropped over 5 pounds! It is kind of funny that I am posting this recipe because to be honest I have never really liked sweet potatoes, and my husband has never really liked sweet potatoes either. No sweet potato casseroles on Thanksgiving, yams, or sweet potato fries! So a little over a year or ago when I was on my dairy, soy, and gluten free diet for nursing I was surprised when my husband came home and said he had this awesome sweet potato side dish at the fire station. He said I had to try it! Well, because I could hardly eat anything as it was on my restricted diet, I was totally game to try anything new that I could actually eat! It turns out that I loved them and so far the only way that my husband and I like sweet potatoes. Unfortunately during the nursing diet year I only had this a few times before we realized my son had a reaction to sweet potatoes so I had to also cut those out of my diet. It was a rough year and we are so thankful we are past all the crazy diets and now my son can eat anything….except we have not retried sweet potatoes with him yet because he had a FPIES reaction to those so I am in no hurry for him to retry. So sweet potatoes have been kind of out of our house for awhile. Well, with my husband doing this diet we remembered these and how much we loved them, so I made this for the rest of us the other night, just didn’t give any to my little guy. These sweet potatoes, peppers, and onions went so well with pork chops in this marinade that I posted last week.
To start, in a large skillet melt your butter over medium heat and also add in 3-4 tablespoons olive oil. (You can just use all olive oil to go dairy free like I used to.) I was recently informed using butter is the REAL way they make this at the fire station. Chop up your onion and stir that around and then chop up your peppers and add that to the skillet. I used two red peppers here because they are my favorite, but you could use a combination of 1 red and 1 green.
Let those cook for about 5-10 minutes while you are chopping up your sweet potatoes.
Add your sweet potatoes to the skillet and then add in the rest of your olive oil. At this point I turn up the heat to medium high. I think why my husband and I like this more than other sweet potatoes is because with the olive oil and the high heat you can kind of crisp these up a little. They are not totally crispy but more than what a sweet potato fry is. I just make sure I stir them often so they don’t burn.
Next you will add your Steak Seasoning. I got this one at Costco but it is basically the same as Montreal Steak Seasoning.
I just sprinkle a generous amount over the top, stir it up, and then sprinkle on a little more.
Let them cook for about 20 min and they will slowly start to look like the picture below. Have I mentioned how much I LOVE my new Lodge Cast Iron Skillet my husband got me for Christmas?? This baby is 15 inches and has been great when I need to cook a large quantity of something. We have a 10 inch cast iron skillet as well but we felt like it was often too small for our family size. I love how sturdy and heavy this is and how evenly it cooks. My husband uses one like this at the station and we have wanted one at our home for awhile. You can find it here on Amazon.
So I never grew up using cast iron so I have had to learn a few things about how to clean it. I never knew there was a right and a wrong way but my fireman has me all filled in! That will have to be on a post soon to come!
Enjoy and have a great weekend!
- ¼ cup butter (you can just use all olive oil to make it dairy free)
- 3-4 tablespoons olive oil
- 1 large yellow onion chopped
- 2 bell peppers (red or a combination of red and green)
- 2 large sweet potatoes cut into ½-3/4 inch cubes
- ½ cup olive oil
- Steak Seasoning to taste
- In a large skillet melt your butter over medium heat.
- Add in your 3-4 tablespoons olive oil.
- Chop up your onion, add that to the skillet and stir.
- Chop up your peppers, add them to the skillet and stir. Let those cook while you chop up your sweet potatoes.
- Add your chopped sweet potatoes to the skillet and stir.
- Add your additional ½ cup of olive oil and stir. Make sure the potatoes are well coated. If not add some more olive oil.
- Turn up your heat to medium high.
- Sprinkle the potatoes with a generous amount of steak seasoning, stir, and then sprinkle on a little more.
- Cook for about 20 minutes. Just make sure you stir them often so they don't burn.
- They are done when they start to crisp up a little on the outside.