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Wednesday, October 19, 2011

Janet Groene's Sweet Potato Succotash

Janet Groene's
Sweet Potato Succotash
    Serve this sweet ‘n simple dish in bowls as a vegetarian main dish or in sauce dishes as a side dish with meat from the grill.

2 tablespoons canola oil
2 medium sweet potatoes, peeled and diced
10-ounce box green lima beans, thawed
Medium onion, finely diced
1/3 cup water
1 vegetable bouillon cube
15-ounce can cream style corn
Imitation bacon bits

    Heat oil in a skillet or wok. Stir-fry sweet potatoes, limas and onion over medium-high heat until onion browns. Add water and bouillon, cover, reduce heat and simmer until sweet potatoes are tender. Stir in corn just to heat through. Just before serving, sprinkle with imitation bacon bits. Makes two to four main dish portions or 8 side dish servings.
    Cook’s note: if you aren’t cooking vegetarian it’s OK to use a chicken bouillon cube and real bacon bits.
See more of Janet Groene's RV-ready recipes posted weekly at

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