Sunshine Sweet Potato Succotash

A vibrant and nutritious twist on traditional succotash, Sunshine Sweet Potato Succotash combines the sweetness of roasted sweet potatoes with the freshness of summer vegetables, perfect for a healthy side dish or a light main course.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 large sweet potatoes, cubed

1 tbsp olive oil

1 cup fresh or frozen corn

1 cup shelled edamame

1 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup chopped fresh basil

1 tbsp lime juice

Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them evenly on the baking sheet.

3. Roast the sweet potatoes in the oven for 20-25 minutes, until tender and slightly caramelized.

4. In a large mixing bowl, combine the roasted sweet potatoes, corn, edamame, red bell pepper, and cherry tomatoes.

5. Drizzle with lime juice, add the fresh basil, and gently toss to combine.

6. Season with additional salt and pepper to taste before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over medium-low heat until warmed through, or in a microwave-safe dish for 1-2 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/sunshine-sweet-potato-succotash

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.