Curried Sweet Potatoes and Corn
Curried sweet potatoes with sautéed vidalia onions, garlic and corn in a sour cream sauce seasoned with cilantro and lime juice.
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
- 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.
- Gradually blend in sour cream, cilantro and lime juice.
- Garnish each serving with 1/2 lime slice and cilantro sprig.
Makes 6 servings.
Recipe provided courtesy of North Carolina Sweetpotato Commission.