Sweet Tater 'Tash
(my Asian-inspired Sweet Potato Succotash)
1 large fresh Sweet Potato, peeled and cubed (1/2 inch cubes)
1/2 cup Shelled Edamame, fresh or frozen (defrosted if frozen)
1/2 cup fresh or frozen Sweet Corn
2 tablespoons olive oil
1 tablespoon Sesame oil
2 - 3 tablespoons Soy Sauce
1/2 teaspoon Red Pepper Flakes (or more if you like it spicier!)
1 tablespoon chopped cilantro, plus some leaves to garnish
Heat olive oil in skillet on medium high heat. Add sweet potato and sauté until golden brown. Add sesame oil and edamame. Sauté another 2 minutes and then add the corn. When the pan is starting to get too dry and have brown bits stick and then add 2 tablespoons soy sauce. Toss to coat everything and let the soy sauce evaporate. Add a little more if necessary. Sprinkle in the red pepper flakes and chopped cilantro and toss. Remove from heat. Garnish with fresh cilantro leaves. Great with seared Mahi!
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