Stranger Foods

Succotash of sweet potato, edamame & corn

Serves 4 50 mins

50 mins	Total
20 mins	Prep
30 mins	Cook

Vegetarian Recipe image

This simple recipe, inspired by the succotash of indigenous Americans, is a celebration of seasonal vegetables. You can, of course, use fresh corn kernels cut from a cob, but using frozen is easiest. Serve with some crusty bread, at room temperature or straight from the bubbling pot.

Ingredients

x0.5

Metric

Imperial

50 g unsalted butter
1 red onion, finely sliced
1 red (bell) pepper, quartered length ways and sliced into 5 mm strips
2 cloves garlic, finely grated
600 g peeled sweet potatoes, diced into 2 cm cubes (prepared weight)
300 ml vegetable stock
250 g frozen sweetcorn, defrosted
250 g frozen edamame beans, defrosted
4 spring onions, trimmed and finely sliced
5 tbsp sour cream
sea salt and freshly ground black pepper

Instructions

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°F

Melt the butter in your deep pot over a low heat. Add the onion, red pepper and a pinch of salt and cook for until the onion is soft. Add the garlic and cook for another minute.
Add the sweet potatoes and stock. Increase the heat to medium and bring to a simmer. Cover with a lid and cook for , stirring a couple of times, until the sweet potato is nearly cooked.
Add the sweetcorn, edamame beans and half of the spring onions, along with 1 tsp salt and ¼ tsp black pepper. Bring back to a simmer and pop on the lid. Cook over a low-medium heat for until a sharp knife easily slices through the sweet potato.
Turn off the heat and stir through the sour cream. Sprinkle with the remaining spring onions and serve.

Succotash of sweet potato, edamame & corn

Ingredients

Instructions

Foolproof Veggie One-Pot: 60 Vibrant and Easy-Going Vegetarian Dishes