1 large peeled sweet potato
Salt 1 tablespoon olive oil
1 cup corn kernels
1/4 cup chopped green pepper
1 cup black beans
2 tablespoons salsa
a few drops of cayenne pepper sauce
1. Place sweet potatoes in a microwave-safe dish; cover and cook on 100 percent power (high) for 5 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
2. In a large skillet heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn, black beans, green pepper, salsa and pepper sauce to skillet. Cook for 3 minutes or until potatoes are tender.
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