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Tex-Mex Sweetpotato Stew

NC Sweetpotato Commission 3rd Place Recipe at the 2015 Mountain State Fair

Recipe

Servings 6
Calories 221 kcal

Ingredients
  

  • 2 cups cooked sweetpotatoes cubed
  • 3 tablespoons McCormick Fajita spices
  • 3 tablespoons lime juice
  • 28 oz can diced tomatoes
  • 2 cups frozen corn
  • 1 tablespoon oil
  • 1 cup Mexican style cheese
  • 1 tablespoon freshly ground black pepper
  • 2 cups chicken broth

Instructions
 

  • Microwave sweetpotatoes, wrapped in paper towels, until soft. Cool, dice and set aside.
  • Heat oil in nonstick pan; add corn and cook for 2 minutes. Add spices and heat for 1 minute more. Add tomatoes, lime juice, chicken broth, sweetpotatoes, along with more spices if desired. Cook until thoroughly hot.
  • Top with cheese and chips.

Notes

Nutrition Facts
Tex-Mex Sweetpotato Stew
Serving Size
 
1
Amount per Serving
Calories
221
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
18
mg
6
%
Sodium
 
635
mg
28
%
Potassium
 
680
mg
19
%
Carbohydrates
 
31
g
10
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
6588
IU
132
%
Vitamin C
 
26
mg
32
%
Calcium
 
210
mg
21
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
26
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 221kcalCarbohydrates: 31gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 635mgPotassium: 680mgFiber: 5gSugar: 6gVitamin A: 6588IUVitamin C: 26mgCalcium: 210mgIron: 3mgNet Carbohydrates: 26g