Skillet Braised Sweet Potatoes and Peas.

It is time to up your peas and carrots game! Skillet Braised Sweet Potatoes and Peas to the rescue, they will add something new to your dinner table. 

We are eating down the cupboards in our little RV kitchen.

In preparation for our journey back to Wyoming, now that our home has been repaired from winter damages. In that process I had already used up all the fresh carrots, and for the most part we are now relying on frozen vegetables to keep our meals as well rounded as possible. Personally, I could eat a meal of several differently prepared vegetables on a regular basis, and be quite happy. And that attitude is what brought us to this delicious combination, that might seem a bit odd, at first! But is quite tasty. 

With only one sweet potato to work with...

When I took a look at the fruit/veggie basket on the counter, I did notice one lone sweet potato looking back at me, surrounded by a few apples. And honestly that is when it hit me, Skillet Braised Sweet Potatoes and Peas! It turns out that diced sweet potato cooks faster than diced carrots. Plus they will take on a bit of a roasted flavor when you sauté them on high heat before adding the frozen peas for the final cooking. 

As we sat down to dinner I was so glad I took the chance on this different but tasty veggie combo! I had the few leftovers as part of my lunch the next day, and they were still so good! 

The finished dish is quite nice, subtle yet rich as only a sweet potato dish can be. 

The peas add a nice little pop in texture because once they go into the pan, the whole thing is done in about five minutes so the sweet potatoes don't over cook and the pea are perfect in that toothy sort of way. The next time you are having peas for dinner, I hope you give this new duo a try...Skillet Braised Sweet Potatoes and Peas! 

And on a personal note: when you are reading this post we will already be on the road, heading north to Wyoming. I have planned ahead and have a nice selection of recipes ready to go, and one in particular is a main dish recipe I developed years ago! I think I might have been saving it for these next few days, when I will be unavailable until evening. It was a hit in our family from day one, and I hope you enjoy it as much as we do! I will check email and the blog for comments should you leave one or have a question I can answer.  

As always, I want to thank you again for your continued visits to Scratch Made Food! & DIY Homemade Household while we have been on this winter into spring journey. Who knew we would go from a couple of months as NPS volunteers to eight months out with no house to return to until it was brought back to being our home after extensive repairs. But from my perspective, it all turned out to be serendipity! Why? Because I found Texas to be charming and friendly, and I only have one thing to say, about Texas, I will be back! 

Ingredients needed for this recipe:

• frozen peas
• sweet potato
• butter
• salt
• fresh ground pepper

You will also need the following:

• cutting board
• kitchen knife
• potato peeler
• silicone spatula
• large frying pan with lid
• serving dish

Now we are ready to begin!

Skillet Braised Sweet Potatoes and Peas

by the seat of my pants!

1 c frozen peas

1 medium sized sweet potato

1 - 2 T butter

2 T water

salt to taste

fresh ground pepper to taste

Peel the sweet potato. Cut into small dice. 

Melt the butter in the skillet, add the diced sweet potato. Season with salt and fresh ground pepper. Stir-fry over medium high or high heat for about 5 minutes, stirring as needed to prevent sticking or scorching. 

Add the peas to the skillet along with the water. Cover the skillet with a lid, reduce heat to medium low and let cook for about five minutes. 

The sweet potatoes should be tender, but not mushy. The peas will be hot and a bit on the crunchy side. Serve. 

Storage options for Skillet Braised Sweet Potatoes and Peas. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

UPDATE:  For your convenience, a "copy and paste" version of Skillet Braised Sweet Potatoes and Peas has been included below. 

You may also enjoy:

Cabbage New Potato and Onion Skillet. 

#eatmorevegetables!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Skillet Braised Sweet Potatoes and Peas

by the seat of my pants!

1 c frozen peas

1 medium sized sweet potato

1 - 2 T butter

2 T water

salt to taste

fresh ground pepper to taste

Peel the sweet potato. Cut into small dice. Melt the butter in the skillet, add the diced sweet potato. Season with salt and fresh ground pepper. Stir-fry over medium high or high heat for about 5 minutes, stirring as needed to prevent sticking or scorching. 

Add the peas to the skillet along with the water. Cover the skillet with a lid, reduce heat to medium low and let cook for about five minutes. The sweet potatoes should be tender, but not mushy. The peas will be hot and a bit on the crunchy side. Serve. 

Storage options for Skillet Braised Sweet Potatoes and Peas. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

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