Recipe information
Total Time
20 minutes
Yield
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
Need to make a substitution?
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
One serving contains: Calories (kcal) 166.0 %Calories from Fat 47.7 Fat (g) 8.8 Saturated Fat (g) 5.3 Cholesterol (mg) 22.5 Carbohydrates (g) 20.3 Dietary Fiber (g) 3.3 Total Sugars (g) 4.9 Net Carbs (g) 17.0 Protein (g) 2.7 Sodium (mg) 23.6