"Swapping out the usual spuds for sweet potatoes gives this classic breakfast side dish a healthy boost. Jalapeno adds just the right amount of heat...."
INGREDIENTS
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1 1/2 pounds sweet potatoes (about 3), scrubbed and chopped into 3/4-inch pieces (4 cups)
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon smoked sweet paprika, divided
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Kosher salt and freshly ground pepper
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2 tablespoons unsalted butter
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1 onion, finely chopped (1 1/4 cups)
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1 green bell pepper, cut into 1/2-inch pieces (1 cup)
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1 jalapeno, seeded if desired, and thinly sliced (about 2 tablespoons)
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2 sprigs thyme