14323 OCEAN HIGHWAY SUITE 4143• PAWLEYS ISLAND• 29585•843-455-4228
1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
1 Tbsp. Good veggie oil
1 11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 cup lite sour cream or plain yogurt
2 Tbsp. chipotle salsa
3 medium avocado, peeled, pitted and sliced
1. Place sweet potatoes in a large pot; cook ountil 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.
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.
This recipe is super easy, super tasty and best part is that sweet potatoes are it's main ingredients. Sweet potatoes in our diet will ease that craving for sugar.
I tweaked just a little bit to make it a little healthier. You may find the original recipe http://www.bhg.com/recipe/vegetables/sweet-potato-hash/