CHEF JEFF — ONE BYTE AT A TIME: Red Pepper and Sweet Potatoes

Surprise your Thanksgiving guests with this unusual and surprisingly quick side dish.

Red Pepper and Sweet Potatoes

½ pound sweet potatoes, peeled and cut into 1-inch cubes, (about 1¾ cups)

1 medium red bell pepper, seeded and cut into 1-inch squares (about 1 cup)

1 tablespoon olive oil

Salt and freshly ground black pepper

Place potatoes and red bell pepper in a microwave-safe bowl. Cover with plastic wrap or a microwave-safe plate. Microwave on high 5 minutes. Let stand 1 minute. Remove cover and add olive oil and salt and pepper to taste. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 180 calories, 35 percent of calories from fat, 7 grams fat (1 gram saturated, 5 grams monounsaturated), no cholesterol, 2.5 grams protein, 27.4 grams carbohydrates, 5 grams fiber, 65 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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