Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
Per serving: 166 calories
9 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
