Sweet Potato Hash

from mietusinthekitchen.blogspot.com

Ingredients:
1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb)
1 T vegetable oil
1  (11 oz.) can Southwestern-style corn with black beans and peppers, rinsed and drained * (see note below)
1/2 cup sour cream
2 T chipotle salsa (or substitute regular salsa)
1 medium avocado, peeled, pitted and sliced (or more)
fresh cilantro leaves, finely chopped (optional)

chili powder (optional, but looks beautiful and adds a lot to the flavor of the dish)

Instructions:

Microwave or bake sweet potatoes until tender, cool enough to handle, cut into chunks and sprinkle lightly with salt (I use Kosher).

In a large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender about 3 minutes. Add corn to skillet. Cook 3 minutes more, or until potatoes are tender and corn is heated through.

Stir together sour cream and salsa.

To serve, divide sweet potato mixture among 4 plates and top each with sour cream, avocado, cilantro and chili powder. 

I don't divide it, I serve it in a shallow, oval, gratin dish. I slice the avocado and fan it on top of the hash. Then I spoon the sour cream in a big puddle to the side of the avocado, and then sprinkle with cilantro and chili powder. Beautiful.

*Note: I use Mexicorn or Del Monte corn and bell peppers mix and then add 1/2 can of drained black beans (per recipe), since my grocery store doesn't carry a combination corn and black bean.

Everyone in our family ate this side dish. Sweet potatoes are packed with vitamins, beta-carotene and fiber. I love when I am able to get my guys to eat healthy food like this! I served this with Cilantro-Lime Grilled Chicken. Yum!

Husband rating: 4 stars
Boys say: thumbs up