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Curried SweetPotatoes and Corn

1 large Vidalia onion, chopped

1 medium clove garlic, minced

1 tablespoon vegetable oil

2 cups cubed SweetPotatoes

2 cups fresh 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 SweetPotatoes, corn, cumin, curry powder and bouillon. Cover and simmer 10 minutes, until SweetPotatoes 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.

Per Serving:

calories 179 protein 4 g.
carbohydrate 27 g. fat 7 g.
cholesterol 8 mg. sodium 68 mg.
Vitamin A 9,246 IU

Recipe provided courtesy of North Carolina Sweetpotato Commission.