Sweet Potato Hash1 large or 2 small sweet potatoes, peeled and quartered
1 T. chili pepper oil
11 oz. can southwestern style corn with black beans and peppers, rinsed and drained
½ cup sour cream
2 T. salsa
3 medium avocados, peeled, pitted and sliced
Fresh cilantro leaves for garnish
1 T. chili pepper oil
11 oz. can southwestern style corn with black beans and peppers, rinsed and drained
½ cup sour cream
2 T. salsa
3 medium avocados, peeled, pitted and sliced
Fresh cilantro leaves for garnish
Bake sweet potatoes until tender enough to chop. Cool slightly, cut into chunks, sprinkle lightly with salt. In large skillet, heat oil. Add potatoes, cook until browned, add corn to skillet. Cook until tender. Stir together sour cream and salsa. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce and cilantro.
