Fall Sweet Onion Saute

Instructions

1. 1

   cut on the diagonal in 1/2-inch slices 3 tablespoons olive oil, divided 1 pound sweet potatoes (yam variety), peeled and julienned 1 pound onions, cut in 1-inch wedges, then separated 2 stalks celery, sliced thinly on the diagonal 1 green pepper, julienned 3 cloves garlic, chopped finely Salt, as needed 2 tablespoons chopped fresh marjoram or fresh oregano or 2 tsp. dried 1/2 teaspoon sugar 1/2 tablespoon red wine vineger 3 cups hot, cooked pasta, rice or polenta Saute sausage in 1 tablespoon oil until lightly browned.

2. 2

   Remove from pan; reserve on paper towel.

3. 3

   In the same pan, heat remaining 2 tablespoons oil; saute sweet potato until tender-crisp and lightly browned.

4. 4

   Stir in remaining vegetables and 1 teaspoon salt; saute until tender.

5. 5

   Return reserved sausage to pan.

6. 6

   Stir in marjoram or oregano and sugar.

7. 7

   Add more salt if necessary; lightly season with freshly ground black pepper.

8. 8

   Remove from heat; stir in vinegar.

9. 9

   Serve with pasta, rice or polenta.