Updated 09/08/2012 05:00 AM
Recipe: Mashed Sweet Potatoes with Corn, Onions and Jalapeno Peppers
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8-10 as a side
4 medium sweet potatoes (see hints below)
4 ears corn, kernels removed
1 small onion, peeled and diced
2 small jalapeno peppers, deseeded and finely minced
oil as needed for sauteing veggies
1/2 stick butter
salt and pepper to taste
Peel 4 medium sweet potatoes and cut them into 1-inch cubes and then cook them in a simmering pot of salted water.
Once the sweet potatoes are going along, take a minute to remove the kernels of corn from 4 ears of corn, dice 1 small to medium sized onion and deseed and finely mince 1 - 2 jalapeno peppers depending on how spicy you like your food.
While the sweet potatoes are cooking along, add a splash of olive oil or vegetable oil to a large saute pan on medium high heat and saute the onion until that softens up.
At that point add the corn and jalapeno pepper and cook those along for 3-4 minutes and turn the heat off.
Keep your eye on the sweet potatoes. You want them be cooked all the way through and then drain them really well, add a half stick of butter and mash them up and season them with salt and pepper, add the corn and jalapeno mixture and they're good to go.
This recipe is easy to cut in half for serving 4-5 instead of 8-10.
If you had the time you could bake the sweet potatoes, unpeeled, in a 375 degree oven until soft for a deeper, sweeter flavor. Peel after baking.