Sweet Potato Hash
Serve as a filling for whole wheat wraps or pita halves or as a side dish.

Servings: 6

• 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 & zucchini)
• 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
1/4 cup fresh Italian chopped parsley
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 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.

Per Serving: 196 Calories; 4g Fat (18.9% calories from fat); 1g Saturated Fat; 4g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 384mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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