Tex-Mex Sweetpotato Stew
NC Sweetpotato Commission 3rd Place Recipe at the 2015 Mountain State Fair
Servings: 6
Calories: 221kcal
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: 1 | Calories: 221kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 635mg | Potassium: 680mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6588IU | Vitamin C: 26mg | Calcium: 210mg | Iron: 3mg | Net Carbohydrates: 26g