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Ingredientes
- 2 lb sweet potatoes
- Â Â scrubbed and quartered, (skin on)
- 1/2 tsp salt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 6 x cloves garlic, thinly sliced
- 1 x Scotch bonnet chile, seeded and chopped
- 1 med red onion, sliced
- 6 x green onions, (white part only),
- Â Â thinly sliced
- 2 c. fresh corn kernels, (3 or possibly 4 ears)
- Â Â Salt and freshly grnd black pepper
Direcciones
- These spicy sweet potatoes make a great side dish with scrambled tofu.
- Place sweet potatoes in large saucepan and cover with water. Add in salt and bring to boil over medium-high heat. Cook till potatoes are tender but still hard, 7 to 8 min. Drain and let cold.
- Peel cooked sweet potatoes and dice into 1/2- by 3/4-inch cubes. In large skillet, heat oil and butter over medium heat. Add in garlic and chile pepper and cook, stirring often, 1 minute. Increase heat to high and add in corn, onion and green onions. Stir well to coat and season with salt and pepper. Cook, stirring occasionally, till corn is nicely charred, about 5 min.
- Gently stir in diced sweet potatoes, being careful not to crumble them. Reduce heat to medium and cook till potatoes are browned, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 76 | 36% |
| Total Fat 8.69g | 11% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 287mg | 12% |
| Potassium 531mg | 15% |
| Total Carbs 32.46g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.09g | 5% |
| Protein 3.33g | 5% |
