Name: Golden Succotash
Cook time: 20 minutes
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

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

TagsSweet Potato Potato Root Vegetable Vegetable Bell Pepper Corn Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Saute Bon Appétit

Recipe notes

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