in Recipes

Mexican sweet potatoes

updated

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Ingredients for 3 servings:

  • 2 sweet potatoes
  • 1 avocado(s)
  • 200 g green beans
  • 1 bell pepper(s)
  • 1 class can/n kidney beans, 425 ml
  • 1 small can of corn
  • salt and pepper
  • Paprika powder
  • coriander
  • possibly chili, optional
  • e.g. lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, quick, easy

Dice the sweet potatoes and bell pepper into bite-sized pieces. Sauté them with the green beans in clarified butter or oil and season with salt, pepper, and paprika. If you like it a bit spicy, you can also add chili. Then puree the avocado and season with salt, pepper, and coriander (add a little lemon juice if desired). It tastes especially good with fresh coriander, but coriander powder is also sufficient. Once the vegetables are well fried (after about 10 minutes), add the corn and kidney beans and heat briefly. Then fold in the avocado puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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