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Mexican Sweet Potato-Veggie Medley
Ingredients
- 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)
Directions
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.
