8 sweet potatoes, peeled and sliced
3 stalks celery, finely chopped
2 potatoes, peeled and cubed
1/2 teaspoon salt
1 medium onion, thinly sliced
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 large green bell pepper, cut into 1/2 inch rounds
1 small brown onion, diced
1 (10.75 ounce) can condensed tomato soup
1/2 cup shredded mozzarella cheese
Blend the sweet potatoes and celery into one or more stiff sheets; hold sheets together by cutting small strips of butter or margarine into the centers of the potato.
Heat butter or margarine in a large skillet over medium heat. When butter is hot add celery and potatoes. Cook, turning frequently, for 2 minutes, until potatoes are golden. Remove from heat; stir in salt, onion, garlic, crushed pepper, bell pepper, red pepper flakes, bell pepper, brown onion, tomato soup, cheese, tossing thoroughly after each addition. Return to peppers over medium heat.
Brown peppers in pan drippings. Remove from heat and transfer to separate plates; reserve pan drippings. Serve hot or cold.