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Mexican Sweet Potato-Veggie Medley
- Makes: 4 servings
- Start to Finish
large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
Southwestern-style corn with black beans and peppers, rinsed and drained
dairy sour cream
medium avocado, peeled, pitted and sliced
Fresh cilantro leaves and chili powder (optional)
Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
Meanwhile, stir together sour cream and chipotle salsa.
To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.
(Mexican Sweet Potato-Veggie Medley)
Servings Per Recipe 4, vit. C (mg) 8, cal. (kcal) 246, pro. (g) 4, iron (mg) 1, vit. A (IU) 62, sugar (g) 8, carb. (g) 29, Potassium (mg) 492, Thiamin (mg) 0, Fat, total (g) 14, sodium (mg) 463, chol. (mg) 12, Riboflavin (mg) 0, Niacin (mg) 2, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 5, Folate (µg) 65, sat. fat (g) 4, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 7, calcium (mg) 50