Ingredients
1 lb sweet potatoes, peeled and cut into 1/2 in. cubes
1 cup frozen corn (or fresh)
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple
1/2 cup red onion, chopped (very large to pick out if you are like me)
1/4 cup cilantro
1/4 cup lime juice
2 tbsp olive oil
1 avocado, diced
1. Place sweet potatoes in lg sauce pan, and cover with water. Bring to a boil and cook 3 min. Add, corn and cook 1-2 min more, or until potatoes are tender. Drain in colander and rinse under water to cool.
2. Toast pumpkin seeds in dry skillet over med heat 3-4 min, or until seeds begin to pop. Transfer to plate and cool.
3. Combine apple, onion, cilantro, and lime juice in a large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
1 comment:
This is a little ditty I picked up from Vegetarian times. I served it to a fellow new mama, because sweet potatoes are know to be one of the best breastfeeding foods out there. It's kinda fall meets Mexican flava...yum, yum, yum. Cut the red onions nice and large if you are not a fan. They add to the flavor, but you can pick them out.
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