Name: Sweet Potato-Corn Home Fries That Kick
Ingredients: 2 lb Sweet potatoes; Scrubbed and quartered; (skin on); 1/2 ts Salt; 2 tb Olive oil; 2 tb Butter; 6 Cloves garlic; thinly sliced; 1 Scotch bonnet chile; seeded and minced; 1 md Red onion; sliced; 6 Green onions; (white part only),; Thinly sliced; 2 c Fresh corn kernels; (3 or 4 ears); Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime4	6	servings

INGREDIENTS

2	lb	Sweet potatoes
		Scrubbed and quartered; (skin on)
1/2	ts	Salt
2	tb	Olive oil
2	tb	Butter
6		Cloves garlic; thinly sliced
1		Scotch bonnet chile; seeded and minced
1	md	Red onion; sliced
6		Green onions; (white part only),
		Thinly sliced
2	c	Fresh corn kernels; (3 or 4 ears)
		Salt and freshly ground black pepper

INSTRUCTIONS

6 SERVINGS LACTO
These spicy sweet potatoes make a great side dish with scrambled tofu.
Place sweet potatoes in large saucepan and cover with water. Add salt and
bring to boil over medium-high heat. Cook until potatoes are tender but
still firm, 7 to 8 minutes. Drain and let cool.
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 garlic and chile pepper
and cook, stirring often, 1 minute. Increase heat to high and add corn,
onion and green onions. Stir well to coat and season with salt and pepper.
Cook, stirring occasionally, until corn is nicely charred, about 5 minutes.
Gently stir in diced sweet potatoes, being careful not to crumble them.
Reduce heat to medium and cook until potatoes are browned, about 10
minutes.
PER SERVING: 279 CAL.; 3G PROT.; 12G TOTAL FAT (4G SAT. FAT); 43G CARB.;
11MG CHOL.; 124MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 83
Converted by MM_Buster v2.0l.

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