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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Meanwhile, stir together sour cream and chipotle salsa.

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  • 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

246 calories; 14 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 12 mg cholesterol; 463 mg sodium. 492 mg potassium; 29 g carbohydrates; 5 g fiber; 8 g sugar; 4 g protein; 0 g trans fatty acid; 62 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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