Chipotle Skillet Sweet Potatoes

My husband told me he didn't like sweet potatoes so I decided I wanted to find a way to change his mind. He said he didn't like the fact that they were sweet - - so I made them savory and spicy! And guess what - he liked them and even had seconds!! You should give this receipe a try. I plan to make it again!!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  large sweet potatoes
• 5  garlic cloves
• 1  small yellow onion
• 1  chipotle chile in adobo, finely chopped (remove the seeds)
• 3  tablespoons adobo sauce (from the can of peppers)
• 1⁄2 cup parmesan cheese
• 2  tablespoons butter
• 2  tablespoons  evoo extra virgin olive oil
• 1  tablespoon oregano
• 1  teaspoon season salt
•  salt and pepper

Directions

1. Peel and chop the sweet potatoes into small square cubes -about 1/2".
2. Chop the garlic and the onion.
3. Put a little EVOO (maybe 2 tbsp) in the bottom of a large skillet.
4. Add sweet potatoes, garlic, onion, season salt and oregano to pan.
5. Cook over medium heat for 5 minutes.
6. Add the chopped pepper and adobo sauce. You can add more or less depending on your spicy preference - I started with 1/2 pepper and ended up adding the other 1/2.
7. Cook for about 10 minutes, stirring occassionally.
8. Once potatoes are the firmness you like, add the 2 tbsp butter and 1/2c of parmesan, stir well.
9. Allow butter and cheese to melt in pan.
10. Transfer to bowl - salt and pepper to taste, then serve immediately (with extra cheese, if you'd like) and enjoy!