OT: Yummy Sweet Potato Hash
This was in the April 2010 Better Homes and Garden magazine. I made it last night and everyone loved it. I'm thinking it could be "proteined up" with some chicken added.
Sweet Potato Hash
1 large or 2 small sweet potatoes or yams, peeled and quartered
1 TBSP vegetable oil
1 ll oz can Southwestern style corn with black beans and peppers, rinsed and drained
1/2 cup sour cream
1 TBSP chipotle salsa ( I just had regular)
3 medium avocados, peeled, pitted, and sliced (I used one large)
Fresh cilantro leaves and chili powder (optional)
1. Pleace sweet potatoes in microwave safe dish, cover and cook 100% high for 5-8 minutes Cool slightly, cut in chunks.
2. In large skillet, heat oil over medium heat. Add potatoes, coo****il browned and crisp tender, about 3 minutes. Add drained corn to skiilet and cook about 3 more minutes until potatoes are tender.
Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream/chipotle sauce.Add cilantro and chili powder.
Serves 4. 246 calories per serving. 14 g fat,12 mg chol,463 mg sodium,29 g carbs,5 g fiber,4 g protein.
Karen C
I cubes the raw sweet potato and nuked them and sautéed them in some Olive oil until caramelized. Then I added the can of corn. Since I didn't have avocado or sour cream I sprinkled some chipolte chili pwdr onto the mixture. It was really good, and since I served it with roasted chicken, I have that to dice into it for another meal.
Thanks, Karen!
Susan
Susan, You remind me of my mom. One time she made Hamburger Helper when it first came out many years ago. She ranted and raved about it not being very good then realized she hadn't put any burger in it. I think you created a new recipe! I'm going to just do the sweet potatoes this way as I love them plain.
Karen C