Mexican Sweet Potato-Veggie Medley | Midwest Living

Mexican Sweet Potato-Veggie Medley

Mexican Sweet Potato-Veggie Medley

Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 25 mins

Login to save this recipe


  • 1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
  • 1 tablespoon vegetable oil
  • 1 11 - ounce can Southwestern-style corn with black beans and peppers, rinsed and drained
  • 1/2 cup dairy sour cream
  • 2 tablespoons chipotle salsa
  • 3 medium medium avocado, peeled, pitted and sliced
  • Fresh cilantro leaves and chili powder (optional)


  1. 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.
  2. 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.
  3. Meanwhile, stir together sour cream and chipotle salsa.
  4. 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.

Nutrition Facts

(Mexican Sweet Potato-Veggie Medley)

Servings Per Recipe 4, fiber (g) 5, calcium (mg) 50, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 7, Folate (µg) 65, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 12, Niacin (mg) 2, Riboflavin (mg) 0, Fat, total (g) 14, Thiamin (mg) 0, carb. (g) 29, vit. C (mg) 8, pro. (g) 4, vit. A (IU) 62, cal. (kcal) 246, Potassium (mg) 492, sugar (g) 8, sodium (mg) 463, iron (mg) 1

Add Your Comment