Tex-Mex Sweet Potato Stew

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


  • 2 cups cooked sweet potatoes, cubed                            IMG_2297
  • 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



Microwave sweet potatoes, 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, sweet potatoes, along with more spices if desired. Cook until thoroughly hot. Top with cheese and chips.