Sweet Potato Hash

One of my favorite vegetables is SWEET POTATOES. Run go buy some this week while they are on sale and make this dish. It is so good  and refreshing and a NEW  way  to eat them. Go easy on the sauce  to start off wih. I could have eaten the entire bowl byself. This is a keeper. Be sure and get the Southwestern-style corn and NOT the Mexican style. We ate this as a side with a pork roast.

Sweet Potato Hash

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
1/2 C sour cream
2 T salsa (can use chipotle salsa if you like it hot)
3 med avocados, peeled, pitted and sliced
Fresh cilantro leaves
Chili powder (optional)  We used just a little.

1. Place sweet potatoes in microwave dish, cover and cook on high 5 minutes or just until tender enough to chop.Cool slightly; cut  into chunks. Sprinkly lightly with  salt.
2. In large skillet, heat  oil over med. heat. Add potatoes;  cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 min or until sweet potatoes are tender.
3. Meanwhile, stir together sour cream and salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce. Add cilantro and sprinkle lightly with chili powder. Serves 4. (246 calories, 14 g fat, 463mg sodium, 5 g fiber)