Sweet potato-corn home fries that kick

Yield: 6 servings

Measure Ingredient
2 pounds Sweet potatoes
\N \N Scrubbed and quartered; (skin on)
½ teaspoon Salt
2 tablespoons Olive oil
2 tablespoons Butter
6 \N Cloves garlic; thinly sliced
1 \N Scotch bonnet chile; seeded and minced
1 medium Red onion; sliced
6 \N Green onions; (white part only),
\N \N Thinly sliced
2 cups Fresh corn kernels; (3 or 4 ears)
\N \N Salt and freshly ground black pepper

6 SERVINGS LACTO

These spicy sweet potatoes make a great side dish with scrambled tofu.

Place sweet potatoes in large saucepan and cover with water. Add salt and bring to boil over medium-high heat. Cook until potatoes are tender but still firm, 7 to 8 minutes. Drain and let cool.

Peel cooked sweet potatoes and dice into ½- by ¾-inch cubes. In large skillet, heat oil and butter over medium heat. Add garlic and chile pepper and cook, stirring often, 1 minute. Increase heat to high and add corn, onion and green onions. Stir well to coat and season with salt and pepper.

Cook, stirring occasionally, until corn is nicely charred, about 5 minutes.

Gently stir in diced sweet potatoes, being careful not to crumble them.

Reduce heat to medium and cook until potatoes are browned, about 10 minutes.

PER SERVING: 279 CAL.; 3G PROT.; 12G TOTAL FAT (4G SAT. FAT); 43G CARB.; 11MG CHOL.; 124MG SOD.; 4G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 83 Converted by MM_Buster v2.0l.

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