Spicy Sweet Potato Corn Hash
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Print Recipe
Print Recipe |
This medley of sweet potatoes, corn, and poblano peppers is a sweet and fiery side dish that's perfect any time.
| Servings |
| 81/2 cup servings |
| Servings |
| 81/2 cup servings |
Ingredients
- 1 1/2 lb fresh sweet potatoes peeled and diced 1/4"
- 1 Tbsp olive or vegetable oil
- 1 Tbsp garlic peeled and minced
- 3/4 cup onion trimmed and diced 1/4"
- 3/4 cup frozen whole kernel corn thawed
- 1 fresh poblano chili pepper seeded and diced 1/4"
- 1/4 cup orange juice
- 2 Tbsp light brown sugar
- 1 1/2 Tbsp fresh Italian flat-leaf parsley washed, dried and chopped
- 1 Tbsp red wine vinegar
- 1 tsp coarse kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes or to taste
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
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Instructions
- Steam sweet potatoes in steamer basket/pan until tender, 3 to 5 minutes. Drain.
- In saute pan over medium-high heat, heat oil. Add onion and garlic. Saute until onion is translucent, 3 to 5 minutes.
- Add remaining ingredients, including potatoes. Saute/simmer until poblano pepper is softened slightly and liquid is reduced, 3-5 minutes.
- Serve hot.
Nutrition Facts
| Calories | 120kcal |
| Total FatSaturated FatTrans Fat | 2.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 160mg |
| Total CarbDietary FiberSugars | 24g3g10g |
| Protein | 2g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.