- 2 tablespoons olive oil
- 4 cups diced sweet potatoes
- 2 red bell peppers, diced
- 4 thinly sliced scallions, whites and greens separated
- 1 1/2 teaspoons minced fresh tarragon
In a large nonstick skillet, heat oil over medium-high. Stir in sweet potatoes, peppers and scallion whites; season. Cover and cook until potatoes are tender and begin to brown, about 8 minutes. Uncover, add the scallion greens and tarragon. Cook, stirring, 3 to 4 minutes.