Sausage-Bell Pepper Topped Sweet Potatoes

The hint of cayenne pepper is unexpected in this dish and really perks up the flavor without being overpoweringly hot. The dollop of yogurt on top adds creaminess without any fat while the maple syrup adds a sweet note that keeps you going back for just one more bite.

2 (8-oz.) sweet potatoes (orange), unpeeled, halved*
2 tablespoons pure maple syrup, divided
1 teaspoon canola oil
6 oz. chicken sausage with apples (2 links), halved lengthwise, diagonally sliced (1/4 inch)
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup nonfat plain Greek yogurt, room temperature

1. Place sweet potatoes cut-side up in shallow microwave-safe dish; drizzle with 1 tablespoon of the maple syrup. Microwave, covered, on high 5 to 6 minutes or until tender.

2. Meanwhile, heat oil in medium nonstick skillet over medium heat until hot. Cook sausage 4 minutes or until browned, stirring occasionally. Add bell pepper, onion, salt and cayenne; cook 5 minutes or until lightly browned on edges, stirring frequently. Stir in remaining 1 tablespoon maple syrup and any accumulated sweet potato juices; cook 30 seconds or until light glaze forms.

3. Spoon sausage mixture over sweet potatoes; top with yogurt.

2 servings

PER SERVING: 400 calories, 13 g total fat (3 g saturated fat), 21 g protein, 51 g carbohydrate, 50 mg cholesterol, 755 mg sodium, 6 g fiber

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.