Tuesday, April 17, 2012

Mexican Sweet Potato-Veggie Medley

Who's hungry??   I'm loving this plate of veggies.  It's healthy, tasty, and great for the body.

1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
1 tablespoon vegetable oil
1 can (11 ounce) 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.

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