• 1 large Vidalia onion, chopped
• 1 medium Clove Garlic, minced
• 1 tbsp. Oil
• 2 cups Cubed SweetPotatoes
• 2 cups Fresh corn kernels
• 1 tsp. Ground cumin
• 1 tsp. Curry powder
• 1/3 cup Vegetable bouillon
• 1/2 cup Sour cream
• 2 tbsp. Chopped cilantro
• 1 tbsp. Lime juice

In skillet, sauté onion and garlic in oil until tender. Add SweetPotatoes, corn, cumin, curry powder and bouillon. Cover and simmer 10 minutes, until SweetPotatoes are tender. Gradually blend in sour cream, cilantro and lime juice. Garnish each serving with 1/2 lime slice and cilantro sprig.