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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam) |
1 to 2 tablespoons fresh lemon juice, divided |
1 yellow bell pepper, 1/2-inch dice |
1 cup frozen corn kernels |
1 tablespoon chopped fresh tarragon |
Directions:
1. Melt butter in large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Sauté, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.
2. Per serving: 166 calories, 9 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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