Southwestern Sweet Potatoes with Peppers and Beans
Sweet potatoes with a southwestern twist! Works as a side dish or main course.
Yield: 6 side dish servings
Ingredients:
2 teaspoons Olive Oil
I medium Onion chopped
3 Celery stalks chopped
2 Sweet Bell Peppers (I used 4 smaller gypsy peppers because that’s what I had)
2 cups of Corn (about 2 ears of corn – roast it first if you have the time)
2.5 pounds of Sweet Potatoes cubed
1 large can of Black Beans – rinsed
½ teaspoon Cumin
½ teaspoon Chipotle Chile Pepper
1 teaspoon Paprika
1/2 pound sliced smoked sausage (optional)
Optional toppings - tomato, cheese, cilantro, fried egg
Directions:
Sauté onions and celery in oil over medium heat. When onions are beginning to soften, add in spices and stir.
Add celery, peppers, and sweet potatoes. Cover with lid, and cook about 5minutes until potatoes are getting soft.
Remove lid and cook about 5 more minutes until potatoes are done and slightly browned. Add corn and the beans, and heat 'till they are warmed through.
Serve. Makes 6 side dish servings.
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