Sweet Potato Ratatouille

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A variety of veggies are a bit hard to find here.  It's one of those things where you just have to wait and see what arrives each week.  (making my usual weekly planning much harder to do)  It's been really hard adjusting to not being able to just go to the store knowing they will have what I need.
That being said, I was really happy when sweet potatoes popped up.  I'd been wanting to try this dish and with my zucchini plants going bonkers this was just another fun way to cook them.
I was really pleased with how nice this turned out.  Very flavorful...a hint of sweetness and just tasty all the way around.
Served it over a bed of couscous and some Simple Roast Chicken.  Both kids enjoyed it too...another great veggie side.  :)

Makes: 4 cups

Total time: 35 minutes

SAUTÉ:
1	cup onion, thinly sliced
1⁄4	tsp. each ground cinnamon, ground ginger, ground cumin, paprika, and cayenne pepper
1	Tbsp. olive oil
ADD:
2	cups sweet potato, peeled and cubed
1	cup low-sodium chicken broth
1⁄2	cup canned diced tomatoes, drained
1	Tbsp. honey
	Juice of ½ a lemon
STIR IN:
3⁄4	cup red bell pepper, cubed
3⁄4	cup zucchini, cubed
OFF HEAT, ADD:
2	Tbsp. chopped fresh mint
2	Tbsp. chopped fresh cilantro or parsley
1⁄4	cup feta cheese, crumbled
	Toasted pita bread or steamed couscous (optional)

Sauté onion and spices in oil in a large nonstick skillet over medium-high heat until onion softens, about 5 minutes.

Add sweet potatoes, broth, tomatoes, honey, and lemon juice. Cover and simmer 10 minutes; remove lid and cook another 5 minutes, or until potatoes are tender and liquid turns syrupy.

Stir in bell pepper and zucchini; cover and simmer until pepper and zucchini are crisp-tender, about 4 minutes.

Off heat, add herbs. Garnish each serving with crumbled feta; serve with toasted pita bread or over couscous if desired.

Recipe from Cuisine At Home