SERVES:
6 - 8 as a side
INGREDIENTS:
3 medium large sweet potatoes (see procedure)
4 -5 ears corn, kernels removed
1/2 cup chopped green onion
1 large jalapeno pepper, deseeded and finely chopped
1 - 2 Tbs vegetable oil
1/2 tsp ground cumin (optional)
salt and pepper to taste
sour cream for garnish if desired
chopped fresh cilantro for garnish if desired
PROCEDURE:
Peel and cut 3 medium large sweet potatoes into 1/2 - 3/4-inch cubes and gently boil those in just enough water to cover.
While you're keeping your eye on those, saute the kernels of corn from 4 - 5 ears of corn with 1/2 cup of chopped green onion and 1 large deseeded and finely chopped jalapeno pepper in a little vegetable oil. If you're using it, add a good sprinkling of ground cumin now as well.
You'll only need to cook the corn for 4 - 5 minutes and the sweet potatoes will probably only take about 7 or 8 minutes to cook once the water comes to a boil. Drain the sweet potatoes really well in a colander in the sink once they are cooked through but not too soft and mushy.
Put the hot, drained potatoes back into the pot and use a potato masher to mash them up.
Add the corn mixture and season that with salt and pepper to taste and gently fold everything together.
Serve it as individual side dishes with a dollop of sour cream and some fresh chopped cilantro right on top.
HINTS:
Add butter to the mashed sweet potato mix if you're not serving it with sour cream on top.