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Ingredients
- 1 *1 large or 2 small sweet potatoes, peeled and quarted (about 1 lb.)
- 1 *1 Tbsp. vegetable oil
- *11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
- 1/2 *1/2 cup sour cream
- 2 *2 Tbsp. chipotle salsa
- 3 *3 medium avocados, peeled, pitted, and sliced
- *Fresh cilantro leaves and chili powder(optional)
Preparation
Step 1
*1.* Place sweet potatoes in microwave-safe dish; cover and cook power (high) 5 to 8 minutes or just until tender enough to chop slightly; cut into chunks. Sprinkle lightly with salt.
*2.* In large skillet, heat oil over medium heat. Add potatoes; cook 3 minutes or until potatoes are tender.
*3.* Meanwhile, stir together sour cream and chipotle salsa.
*4.* To serve, divide sweet potato mixture among 4 plates. Top with avocados, serve with chipolte sour cream sauce. Add cilantro and sprinkle chili powder.
*Each Serving:* 246 Cal, 14 g fat, 12 mg chol, 463 mg sodium, 29 g carbo