Succotash of sweet potato, edamame & corn

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.

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

Ingredients

Instructions

1. Melt the butter in your deep pot over a low heat. Add the onion, red pepper and a pinch of salt and cook for
   10 minutes until the onion is soft. Add the garlic and cook for another minute.
2. Add the sweet potatoes and stock. Increase the heat to medium and bring to a simmer. Cover with a lid and cook for
   10 minutes, stirring a couple of times, until the sweet potato is nearly cooked.
3. 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
   5 minutes until a sharp knife easily slices through the sweet potato.
4. Turn off the heat and stir through the sour cream. Sprinkle with the remaining spring onions and serve.

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