Curried sweet potatoes with sautéed vidalia onions, garlic and fresh corn kernels in a sour cream sauce seasoned with fresh cilantro and lime juice.

Curried Sweet Potatoes and Corn

1 large Vidalia onion, chopped

1 medium clove garlic, minced

1 tablespoon vegetable oil

2 cups cubed sweet potatoes

2 cups fresh corn kernels (or frozen corn kernels)

1 teaspoon ground cumin

1 teaspoon curry powder

1/3 cup vegetable bouillon

1/2 cup sour cream

2 tablespoons chopped cilantro

1 tablespoon lime juice

1. In skillet, sauté onion and garlic in oil until tender. Add sweet potatoes, corn, cumin, curry powder and bouillon. Cover and simmer 10 minutes, until sweet potatoes are tender.
2. Gradually blend in sour cream, cilantro and lime juice.
3. Garnish each serving with 1/2 lime slice and cilantro sprig.

Makes 6 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.