Sweet Potato and Sausage Hash

This is really good. It can act as sweet or savory, depending on what you pair it with. It especially tastes good with Chocolate Peanut-Butter Scones. Adapted from a Rachael Ray recipe

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  large sweet potatoes
• 1  pinch salt (for water in pot)
• 2 -3  links sausage (Spinach and Feta chicken sausage tastes very good)
• 2  tablespoons  vegetable oil
• 1 -2  bell pepper (use what you have, any color)
• 1  small onion
• 2  garlic cloves

Directions

1. Peel and cut up the sweet potatoes. In a medium pot, bring salted water to a boil. Cook the sweet potatoes until tender, about 5 minutes. Put into a colander; drain and set aside.
2. Crumble the sausage (remove the casing); if you use chicken sausage just slice it. Cook in a large cast-iron skillet until browned. If you are using chicken sausage, leave in the skillet; if you are using pork sausage, transfer with a slotted spoon to paper towels to drain.
3. Heat the oil in the skillet. Chop and add the bell peppers, onion, garlic, and sausage (if you used chicken sausage it is still in the skillet). Cook for a couple minutes then add the cumin and sweet potatoes. Cook until softened.