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by Caitlin Saniga

Use a red bell pepper, too, sometime?

  • 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 teaspoon dried tarragon

Melt butter in a 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. Saute, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.

Makes 4 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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