Corn and Sweet Potato Succotash

Corn and Sweet Potato Succotash


2 tablespoons vegetable oil
1 yellow onion, diced
2 cups Dierbergs Fresh Cut Peeled and Diced Sweet Potatoes
2 cloves garlic, minced
1 jalapeno, minced
Corn Kernels removed form 4 ears of corn
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon salt
¾ cup vegetable or chicken stock
1 15ounce can black beans, rinsed
¼ cup chopped cilantro


Heat a large skillet over high heat and add oil. Add onions and cook for 5 minutes. Add sweet potatoes, garlic, jalapeno, corn, cumin, chili powder, and salt; cook for 5 minutes. Add stock and bring to a simmer. Simmer mixture till all liquid is absorbed. Stir in black beans and cilantro. Serve warm as a side or as main dish with brown rice.

Serving Size: Nutrition not available

Per Serving