Michele Urvater

Mexican Corn and Sweet Potato Sauté

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The natural sweetness of the corn and sweet potatoes provides an intriguing contrast to the hot jalapeños and the tang of lime juice. This makes a good side dish to serve with richly flavored meats like beef, pork, and lamb. Stir in leftover pieces of meat to make a meal of this dish.

Ingredients

  • 1 sweet potato
  • 2 green bell peppers
  • 2 ripe tomatoes
  • 2

Method

  1. Peel the sweet potato and cut into ½-inch cubes. Core and seed the bell peppers, then cut them into small dice. Halve the tomatoes and remove the seeds with a spoon; chop the remaining flesh into small dice.
  2. Heat the oil in a large skillet over medium heat. Add the sweet potatoes, peppers, tomatoes, and corn. Cover, reduce the heat to low, and cook the vegetables,