4 cups sweet
potatoes, peeled,and diced
1 1/2 tablespoons vegetable oil
1 1/2 cups onions or red onions, diced
2 cups zucchini, diced (can also use a mixture of yellow squash
1 cup frozen corn kernals
1 cup red bell pepper, seeded and chopped
1 cup green bell pepper, seeded and chopped
1/8 to 1/4 cup jalapeno peppers, seeded and chopped
3/4 cup green onions, sliced thin
1 tablespoon garlic, minced
1/4 cup fresh chopped cilantro
fresh Italian chopped parsley
1/2 teaspoons chili powder
teaspoon ground cumin
teaspoon freshly ground black pepper
In a large non-stick
skillet, saute the sweet potato in the vegetable oil for 5 minutes. Add
the onion and saute an another 5 minutes, stirring often.
Add the zucchini, corn, bell pepper and jalapeno, and continue to saute
the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute for 3 to 5 minutes or until
the vegetables are to the desired tenderness you prefer.
Add the remaining ingredients and cook an additional 2 minutes to allow
the seasoning to blend together.