2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed
1 lb Johnsonville Fresh Italian Mild Ground Sausage
1/2 one large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon table salt
1 teaspoon minced fresh parsley
Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.
Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.