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Recipe Summary

total:
25 mins
Servings:
4
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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; total fat 14g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 12mg; sodium 463mg; potassium 492mg; carbohydrates 29g; fiber 5g; sugar 8g; protein 4g; trans fatty acidg; vitamin a 62IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 65mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

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