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.
Servings: 6 Servings
Calories: 127kcal
Ingredients
- 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
Instructions
- 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
Calories: 127kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Sodium: 236mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9560IU | Vitamin C: 6.1mg | Calcium: 23mg | Iron: 0.8mg