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Southwestern Sweet Potato & Corn Medley

 You may be surprised to learn that I still use my slow cooker pretty extensively in the hot summer months. Here is a delicious Southwestern Sweet Potato & Corn Medley Recipe to try this summer.

5 from 1 vote
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Southwestern Sweet Potato & Corn Medley Recipe

This versatile and nutritious side pairs well with most dishes and would be perfect for your next BBQ or Taco Night! It's also very hands-off since it cooks in only 4 hours in the slow cooker.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 127kcal


  • 3 medium sweet potatoes peeled and cut into 1-inch chunks
  • ¼ cup diced yellow onion
  • 1 15-ounce can corn, drained
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon chili powder
  • ½ teaspoon kosher or fine sea salt
  • Juice of 2 limes


  • Use a 4-quart slow cooker. Place the sweet potato chunks into the slow cooker insert. Add the onion, corn, and basil. Sprinkle with the chili powder and salt. Add the lime juice and toss everything until the seasoning has been dispersed. Cover and cook on low for 5 hours or on high for about 3 hours. Your dish is finished when the potatoes have reached desired tenderness.


Nutrition Facts
Southwestern Sweet Potato & Corn Medley Recipe
Amount Per Serving
Calories 127 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 236mg10%
Potassium 389mg11%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 6g7%
Protein 3g6%
Vitamin A 9560IU191%
Vitamin C 6.1mg7%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Corn Dairy Free Magazine Southwestern Stephanie O'Dea Sweet Potatoes
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