fo o d
E V E R Y D A Y
E A S Y
Dishes brightened with broccoli, beans, peas, and herbs
bring spring’s lively, seasonal colors and flavors to the table.
by MADISON MAYBERRY photos ANDY LYONS recipes and food styling JILL LUST
sweetpotatoh
l
START TO FINISH 25 minutes
BUDGET $1.06 per serving
SWEET POTATO HASH
1
large or 2 small sweet potatoes, peeled and
quartered (about 1
lb.)
1
Tbsp. vegetable oil
1
11-oz. can Southwestern-style corn with black
beans and peppers, rinsed and drained
V
2
cup so u r cream
2
Tbsp. chipotle salsa
3
medium avocados, peeled, pitted, and sliced
Fresh cilantro leaves and chili powder (optional)
1
. Place sweet potatoes in microwave-safe dish; cover and cook on 100%
power (high) 5 to
8
minutes or just until tender enough to chop. Cool
slightly; cut into chunks. Sprinkle lightly with
salt.
2
. In large skillet, heat oil over medium heat. Add potatoes; cook until
browned and crisp-tender, about 3 minutes. Add drained corn to skillet. 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 avocado and
serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder.
SERVES 4.
EACH SERVING246
cal, 14 gfat, 12 tngchol, 463 mg sodium, 29 gcarbo, 5 gfiber, 4gpro.
1 9 0 A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
